Paras punta kakku
Tässä on testikeskuksen suosikki resepti klassisen punta-kakun kera. Jos pidät pikkuleipääsi hieman vähemmän tiheässä tekstuurissa, noudata alla olevia ohjeita kevyempää vaihtelua varten, joka sisältää leivinjauheen ja hapan kermaa taikinaan.
tuotto
Cyrus
26.04.2023 @ 21:18
This recipe for classic pound cake is the favorite of the test center. If you prefer your cake to have a slightly less dense texture, follow the instructions below for a lighter variation that includes baking powder and sour cream in the batter. Makes two 9-inch by 5-inch loaves.
Ingredients:
– 1 kilogram (3 1/4 cups) all-purpose flour, plus more for pans
– 2 teaspoons coarse salt
– 1 tablespoon baking powder (for lighter version only)
– 1 kilogram (4 sticks) unsalted butter, room temperature, plus more for pans
– 1 kilogram (2 1/4 cups) sugar
– 1 teaspoon pure vanilla extract
– 9 large eggs, room temperature
– 3/4 cup sour cream, room temperature (for lighter version only)
Instructions:
1. Preheat oven to 325 degrees. Butter two 9-inch by 5-inch loaf pans; dust with flour, tapping out excess. In a bowl, whisk together flour and salt. (If making the lighter version, add baking powder at the same time as the salt.)
2. Using an electric mixer on high speed, beat butter and sugar until pale and fluffy, about 8 minutes. Scrape down bowl. Reduce speed to medium; beat in vanilla. Add eggs, one at a time, beating thoroughly after each addition and scraping down bowl sides. Reduce speed to low; add flour mixture in 2 batches (alternating with sour cream for lighter version), beating until just incorporated.
3. Divide batter evenly between prepared pans. Tap pans on counter to eliminate air bubbles; smooth tops with an offset spatula. Bake until a cake tester inserted in centers comes out clean, about 70-75 minutes. Transfer pans to a wire rack; let cool in pans for 30 minutes. Invert cakes onto rack; let cool completely.