BOLO INGLÊS DE BAUNILHA | TIPO PULLMAN (POUND CAKE)

Recipe for making vanilla pound cake, that Pullman-style cake baked in a loaf pan, super easy and quick to make. Because it's a pound cake, it's a very rich and buttery dough that keeps well for several days when well-wrapped. HISTORY AND RECIPE OF THE ORIGINAL ENGLISH CAKE:    • POUND CAKE ORIGINAL (BOLO INGLÊS) | BOLOS ...   🌟SUBSCRIBE TO THE CHANNEL🌟    / @bolosbafônicos   INGREDIENTS Large Eggs (3 | 150g | Room Temp.) Milk (45ml | 3 Tbsp. | Room Temp.) Vanilla Extract (1 1/2 tsp.) All-Purpose Flour (130g | 1 Cup) Cornstarch (36g | ¼ Cup) Refined Sugar (150g | ¾ Teaspoon) Baking Powder (1 Teaspoon | 4g) Salt (¼ tea spoon | 1g) Unsalted Butter (180g | 12½ tablespoons | Room temp) Bread/Sourdough Loaf Pan: 22x12x7cm Oven Temperature: 180˚C Oven Time: 60 min Shelf Life: Up to 4 days at room temperature or 1 week in the refrigerator. Yield: 12 medium slices. NOTES -Try to use the butter you find most flavorful; it makes all the difference in the final product! -If you want to make your cake even more special, replace the vanilla extract with the seeds of up to half a vanilla bean; use the same method as the extract. -If you prefer, the cake can be baked in a bundt pan, but choose a medium-sized one rather than a large one (approximately 1.5L in volume); In this case, the baking time will be reduced to about 40 minutes. Measure the ingredients correctly. This video explains how to measure by cups/spoons without error:    • COMO MEDIR INGREDIENTES CORRETAMENTE | BOL...   Recipe based on The Cake Bible by Rose Levy Beranbaum BLOG: http://www.bolosbafonicos.wordpress.com INSTAGRAM: @bolos_bafonicos FACEBOOK:   / bolosbafonicos