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Published on Mar 8, 2013
PRINT THE RECIPE : http://www.hanielas.com/2011/03/baby-... In this video I show you how to make delicious tender, moist crumb vanilla pound cake. This cake can be made ahead, frozen, wrapped in kitchen plastic wrap and sealed in a ziploc bag. When ready to use, let if defrost and then unwrap. Use for cake pops,cakes. Delicious with fruit, whipped cream, buttercream, jam etc. Excellent for cupcakes as well.
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1cup(226grams) room temperature butter 2 3/4 (550grams)cup sugar 3 cups (420grams)cake flour * 3/4 tsp baking powder 1/2tsp salt 2tbl Vanilla Extract 1cup(240grams) full fat sour cream 6eggs
Cake Size Info Makes one 10 inch round cake pan (baked cake is high, make sure you line the sides of the cake pan with parchment paper)
Makes one 9inch + one 6 inch cake or two 8ich cakes
* I always use cake flour, I tried using substitutions but I doesn't work for me.
Preheat oven to 325F Butter, line with parchment paper and butter and flour cake pan. In a large bowl, sift together, flour, baking powder and salt. Using your stand mixer or hand mixer, beat butter with sugar for 5 minutes or so, add sour cream, gradually and beat until smooth. On medium speed alternatively add flour and one egg at a time. Beat until smooth. Add vanilla extract and princess emulsion. Beat just until combined. Pour the cake batter into a prepared pan. Bake at 325F, 10inch pan takes about 1hour 25 minutes, or until golden brown and toothpick inserted in the center comes out clean. Cool on wire rack. If freezing, let it cool completely, then wrap it in the plastic wrap really well and put into a large Ziploc bag, try to squeeze as much air as you can out of the bag. Freeze. To defrost, let is come to room temperature in the bag, then unwrap the plastic and use as desired.