These little cakes were so easy that I’ve just whipped them up in the wee hours of the morning – before the sun is even up. If you can tackle a recipe before you’re really awake, how hard can it be?
The most time consuming aspect was probably the first step, scraping the seeds from half of a vanilla bean and mixing them with superfine sugar. With both vanilla bean seeds and vanilla extract in the batter, the aroma is heavenly.
Next, egg whites, milk, and vanilla extract are whisked together.
The cake flour, baking powder and salt are combined in a separate bowl. As all these pieces come together, you through in a little butter. Voilà – Financier-Style Vanilla Bean Pound Cakes.
You will find some blogs that have posted this recipe, but unlike my other blog posts, as part of the Heavenly Cake Bakers, I don’t post recipes from this book on the Internet. One of the reasons for this baking group is to encourage readers to purchase the cookbook. That strategy worked on me! After follow the group’s baking adventures for a couple of months, I ordered a copy from Amazon because I wanted join in.