Vanilla By the Pound Cake
>From the Washington Post
Food Section, Wednesday,
April 24, 2002.
2 cups all-purpose flour, plus additional for the pan
1 cup bleached cake flour, plus
3 TBS bleached cake flour
1/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
3/4 tsp freshly grated nutmeg
1 1/2 cups unsalted butter, at room temperature,
plus additional for the pan
2 3/4 cups vanilla flavored sugar, plus
2 TBS vanilla flavored sugar (1/2 split bean
in 3 cups of sugar for two days)
1 vanilla bean, seeds scraped
2 tsp vanilla extract
1 TBS vanilla bean, paste or 1/2 vanilla
beans, seeds scraped (optional)
5 large eggs
2 large egg yolks
2 large egg whites, beaten with the cream
of tartar in a clean bowl until firm peaks
1 cup sour cream
1 pinch cream of tartar
confectioners' sugar, for sifting over the top of the cake
18 servings - 1 cake
30 mins prep
2 hour 40 minutes total time
Preheat the oven to 350 degrees F.
Prep an 18 cup, 10" (10 to 10 1/2 inches
across the top, height 4 1/2 inches).
A Bundt pan is not big enough.
Grease & flour the pan, tap out any excess.
Set aside.
Sift the all-purpose and cake flours, baking
powder, baking soda, salt and nutmeg onto
a sheet of wax paper twice.
In a bowl with an electric mixer on medium
speed, beat the butter for 4 to 5 minutes.
Add the sugar in 4 additions, beating for
1 minute after each addition.
Gradually add the vanilla seeds, extract
and paste, if using, and beat until combined.
Add the whole eggs, 1 at a time, and beat for
30 seconds after each addition.
Add the 2 egg yolks and beat for 30 seconds.
Reduce the speed to low and alternately add
the sifted flour mixture in 3 additions and
the sour cream in 2 additions, beginning and
ending with the flour mixture.
Occasionally scrape the sides of the bowl
to keep the batter even-textured.
GENTLY fold beaten whites into the batter until
thoroughly incorporated.
Scrape the batter into the prepared baking pan
and bake in the preheated oven for 60 to 70
minutes, until a tester inserted in the center
comes out clean.
Transfer the pan to a wire rack to cool for 15 minutes.
Carefully invert the cake onto a greased wire rack and
remove the pan.
Grease the first rack and invert the cake again onto
it (it'll be right side up) Set aside to cool completely.
Before serving, sift confectioners' sugar over the top
of the cake.
*Nielsen-Massey Vanilla's Madagascar Bourbon Pure Vanilla
Bean Paste is a combination of vanilla and vanilla bean seeds.
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