Sake Lees Pound Cake, a Variation of Basic Pound Cake
- 2 Eggs
- 1 the same weight as the eggs Butter
- 1 the same weight as the eggs Sugar
- 1 the same weight as the eggs Cake flour
- 2 teaspons Baking powder (optional)
- 1/4 to 1/2 of the weight of the eggs Sake lees
- A hint for measuring the ingredients: The weight of the egg is the base.
- Two eggs normally weighs between 150 to 200 g. Determine the amounts of the other ingredients by matching the weight of the eggs.
- Preheat the oven to 160C.
- Line the pound cake pan with parchment paper or grease it with butter.
- In a bowl, add butter softened in the microwave and sugar.
- Cream them with an electric mixer for 2 to 3 minutes or until white.
- When you are making sake lees pound cake, add the sake lees at this point!
- If the sake lees is too solid to mix with an electric mixer, add some hot water to soften it beforehand.
- In a separate bowl, beat the eggs until fluffy with an electric mixer (about 5 minutes).
- Add the eggs from Step 4 into the Step 3 bowl and mix until incorporated.
- Sift in the cake flour and fold it in.
- In the winter time, the butter tends to harden easily, and it gets stiffer.
- To make the batter a little fluffier, add the baking powder at this point.
- The amount should be 1 teaspoon per 100 g of flour.
- Pour the batter into the pound cake pan.
- Drop the pan on to the table to remove any trapped air.
- Dent the center of the batter a little.
- You can do so by wetting your finger and pressing through the center.
- Bake slowly at 160C for about 40 minutes.
- If you wish to make it look elegant, make a slit down the center of the cake with a knife when the surface starts to brown, around 10 minutes after you start baking!
- Insert a bamboo skewer and if it comes out clean, it is done.
- Take it out of the pan, wrap it with plastic wrap and let it cool.
eggs, same weight, same weight, same weight, baking powder, eggs
Taken from cookpad.com/us/recipes/158596-sake-lees-pound-cake-a-variation-of-basic-pound-cake (may not work)