How to Make a Buttermilk Cake in Blodgett Hydrovection

by Jason Prantil

This Buttermilk cake recipe is a great poundcake variation, quick and easy. Ideal in summer.

Supplies

  • ¾ Cups unsalted butter, room temp
  • 1 ½ Cups superfine sugar
  • 3 large eggs, at room temperature
  • 2 Cups cake flour
  • 1 Teaspoon baking powder
  • 1 Teaspoon baking soda
  • 1 Cup room temp buttermilk
  • ⅛ Cups orange juice
  • 4 Tablespoons butter unsalted
  • ⅛ Cups water
  • ¼ Cups sugar
  • 1 Teaspoon vanilla extract
  • Instructions

    Step 1

    Cream butter and sugar until fully incorporated

    Step 2

    cream in eggs

    Step 3

    fold in three stages buttermilk and dry ingredients until just incorporated do not over work

    Step 4

    fully incorporated batter

    Step 5

    butter silicon mini bundt molds

    Step 6

    Add batter to top of each mold

    Step 7

    Be sure to put Fan speed on gentle for 22min

    Step 8

    This is golden Carmel color to look for

    Step 9

    Make Carmel with sugar, water and orange zest. Make sure not to burn Once Carmel occurs take off heat

    Step 10

    After cooled for 20min flip over and pop out of SilPat mold

    Step 11

    Cover with orange caramel

    Step 12

    Serve warm with Chantilly cream and Sous Vide Strawberries