Today, I tried making a pound cake with buttercream filling.
The finished cake had a strong salty butter flavor, and the rum aroma was a bit subdued, but it was delicious. The cake itself was moist with a good amount of elasticity, and it paired well with the buttercream. I think it would be even more delicious if made with unsalted butter.
Japanese link: Buttercream Pound Cake Recipe
Buttercream Pound Cake Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) |
| 1 | Sugar | 65 | 252 | ¥20 |
| 2 | 1 Egg | 60 | 91 | ¥20 |
| 3 | Flour | 50 | 184 | ¥10 |
| 4 | Butter | 30 | 220 | ¥65 |
| 5 | Canola Oil | 20 | 184 | ¥7 |
| 6 | Soy Milk | 20 | 9 | ¥5 |
| 7 | Rum | 15 | 36 | ¥26 |
| – | (Total) | 260g | 976kcal | ¥153 |
Calories and prices are approximate values.
Buttercream Pound Cake Recipe (Instructions)
・First, I put 1 egg, 50g sugar, and 20g canola oil into a bowl and mixed them well with a hand mixer.
・Next, I added 20g of soy milk and mixed it well with a hand mixer.
・Then, after sifting 50g of flour, I gently mixed it in with a spatula. This completed the batter.
・I poured the batter into pound cake molds. I prepared two molds so I could make two thin cakes to sandwich the buttercream in between.
・I placed them in a preheated oven at 180℃ and baked for 20 minutes.
・To make the cake moist, I drizzled 15g of rum over it, then covered it with plastic wrap and refrigerated it for a day.
・After chilling in the refrigerator, I sandwiched the buttercream (30g butter and 15g sugar mixed well from last time) between the cakes, and it was complete.
・The finished cake had a strong salty butter flavor, and the rum aroma was a bit subdued, but it was delicious. The cake itself was moist with a good amount of elasticity, and it paired well with the buttercream. I think it would be even more delicious if made with unsalted butter.
コメント