(fun, folksy music)
- Hi, I'm Jerry James Stone and in today's video,
well, my friend Jason Barrows
is gonna show you how to make some amazing desserts.
Instead of me telling you what it is,
I'm gonna let him do it.
- Hi everyone, my name is Jason Barrows,
and today we're going to make a classic pound cake.
So let's go ahead and get started baking.
(fun, folksy music)
All right, so we're gonna start making
our classic pound cake.
Take our butter slightly chilled,
and put that into the mixer.
Butter is cut into tablespoon sizes.
And then we're going to start this up
and mix for about two to three minutes
until it's very creamy and shiny.
All right, we're gonna turn our mixer on medium
for about two to three minutes.
(mixer humming)
Okay, now that our butter
has been mixing for about two or three minutes,
we want to make sure that we scrape down
the sides of the bowl,
Any of the butter that's accumulated up at the top,
we wanna make sure that's down on the bottom.
So we'll just tilt our mixer up here.
And then our next step is the sugar,
and we're going to add that in very slowly
while we're running the mixer
for about another two minutes.
And we're gonna do it slowly
so that it takes about a minute
for the sugar to actually be incorporated into the mix.
So here we go.
(soft, lively music)
Okay, now that our sugar has been incorporated,
we do want to scrape down the side of the bowl again.
Okay, now that we've scraped down our bowl,
we're going to then let this go
for about another five to eight minutes
until it's almost white and very creamy.
So here we go again.
All right, now our next step,
we're gonna add our vanilla to our eggs and our egg yolks,
and we're gonna whip those together
until they're uniform in color.
Here we go.
All right, we've finished whisking
our egg yolks and vanilla,
and now we're going to slowly pour this into the bowl.
Should take about a minute,
so you wanna do it nice and slow.
Now that we've incorporated our egg yolks into the batter,
we are going to run this for another three minutes.
All right, we're all finished.
So one of the reasons
why we're taking so many steps in this pound cake
is to make sure that we have a really nice domed pound cake.
Sometimes they can be kind of flat.
And by doing these little extra steps,
watching the temperature of your butter
and really making sure that there's air
incorporated into your batter
will make structure and will really make sure
that we get a nice, high, large, classic pound cake.
All right, after we scrape down our paddle,
we're going to add our cake flour by hand.
We're not going to use the mixer.
We want to be really delicate
with all the structure that we've already made
inside this batter,
and we don't want to beat that down.
We're gonna take the bowl off of the mixer here.
So now we're going to put our cake flour
in three additions into the batter.
This is sifted so we can make sure
that we don't have any lumps.
So we're going to just take a third of this in
and lightly fold it in with a rubber spatula,
making sure that we scrape all the way down to the bottom
so that we have no dry pockets of flour.
Okay, and then we're gonna add our second third here.
And our last third.
All right, now we're done mixing
and I'm going to pour my batter into a prepared pan.
I like to use parchment paper,
and I use these metal binder clips
to keep the paper sort of just stationary
so it doesn't come fly back and stick back onto the cake.
Alternatively you can butter your pan
and dust that with flour,
and then just make sure you bang out the extra flour
just so you don't have any pockets of flour on the pan.
And here we go, going to pour into the pan here.
Nice and creamy.
Okay, we've got all our batter out of the bowl.
And now we're going to smooth the top of our batter
with our spatula just so we have a nice, even layer.
So next up is we're ready for the oven.
We wanna put this into a preheated 325 degree oven.
And we'll put that in there for 70 to 80 minutes,
so low and slow for this one.
And here we go.
(graphic chiming)
All right, now we've pulled our loaf from the oven
and we want this to cool
on a wire rack for about 15 minutes
just so it's got enough time to cool there.
And then once we do that,
we will take that out and put that on the wire rack
for about two hours to come to room temperature.
So I'm gonna take my little clips off here
so we can access and pull out the parchment paper.
And this is why I like to use parchment,
'cause I've made myself a little sling for this.
Just grab the parchment, lift that on up
and down onto your cooling rack
for about two hours to come to room temperature,
and then enjoy.
All right, so that's how you make a classic pound cake.
Thanks for watching.
Different things that you can do with the pound cake
is you can slice and toast it and serve it
with fruit and whipped cream.
Or you can try some Nutella and some bananas.
You can pretty much do anything you want with it.
So thanks for watching,
and I'm going to take a nice big bite.
Thank you.
(fun, folksy music)