Egg less vanilla bean pound cake recipe
Star ingredients:Sweetened condensed milk and vanilla bean
Preparation time:30 minutes
Baking time:50 minutes
Yield:1 9″inch bundt cake
2 1/2 cups cake flour (see notes)
3/4 cup vanilla sugar (see notes)
1/2 cup (100 grams) softened butter
1/2 cup sweetened condensed milk
1/2 cup yogurt/curds
1/3 cup milk
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt(if using unsalted butter)
1/4 vanilla bean(optional)
1.Preheat oven to 160C.Grease a bundt pan with butter and set aside.
2.In a mixing bowl,cream together butter and vanilla sugar until light.Make sure you beat in one direction swiftly.
3.Add condensed milk,curd and mix well.Add the 1/4 vanilla bean now if using.
4.Sift all the dry ingredients.
5.Add the dry mixture to wet ingredients in stages.Add milk every now and then,start and end with dry mixture.Do not over beat the batter.The batter will be stiff comparatively.
6.Now transfer the batter to bundt pan and tap around the corners.Bake for 45-50 minutes at 160C
7.Once completely baked,remove from oven and allow to rest for 10 minutes.Slice and serve warm with chocolate or caramel sauce.
1.Last time when I made this cake,the crumb turned to be very dark,so this time I tried decreasing the temperature and it worked out.
2.The additional vanilla bean is for very additional flavor,you can leave that out too.
Though vanilla sugar is available in select stores,it is a child’s play to make at home.Scarp the pith from one vanilla bean and mix well with 2 cups of sugar.Store airtight.Here I directly chopped the vanilla bean and powdered in the mixer along with sugar,as I wanted those studs to be seen.You can choose whichever way you want.
If you are unable to source vanilla bean,use 3/4 cup castor sugar or powdered sugar and 1 teaspoon pure vanilla extract.
1 cup cake flour:
Take one cup all purpose flour and remove 2 tablespoons from it.Now replace the 2 tablespoons with corn starch or corn flour.Mix well and use according to the recipe.