How to Make Any Kind of Pound Cake | Off-Script with Sohla
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- เผยแพร่เมื่อ 5 ก.ค. 2024
- This month, Sohla El-Waylly is making pound cakes. Whether it's got streusel or swirls, berries or just butter, the basic technique is the same, and Sohla shares her tips for making sure your pound cake has a nice, tight crumb, a moist interior and a crisp, perfectly split top. (Hint: cream your better really, really -- REALLY -- well!) Once you've got the concept down, you can go off-script and riff on the concept however you'd like. READ MORE ►► f52.co/3pNskpM
GET THE RECIPES ►►
Go-To Vanilla Pound Cake: f52.co/3oddmJ3
Black & White Pound Cake: f52.co/3hOBCz2
Also featured in this video
KitchenAid Professional 600 Series Bowl-Lift Stand Mixer, 6QT: f52.co/3uKO3m6
Mosser Glass Cake Stand: f52.co/3LlMTV0
LOOKING FOR SOMETHING SPECIFIC?
0:00 Intro
1:02 Pick & prep your pan
3:16 Cream the butter...a LOT
10:39 First, a classic vanilla
20:32 Next: try a swirl
(20:53 Black & White Pound Cake)
27: 46 Now you're ready to riff
(29:54 Blueberry Crumb Pound Cake)
(30:29 Strawberry Swirl Pound Cake)
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#sohla #sohlaelwaylly #poundcake - แนวปฏิบัติและการใช้ชีวิต
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I love this off script series, teaching us to cook, not just prepare a single recipe!
And we love that you get it :) Thanks for watching, Stormy!
I couldn’t agree more. Something as simple as having your ingredients at room temperature takes the result to another level. I grew up baking with my mother and have her to thank for teaching me and inspiring me but she was a busy working woman and was more of a “getter done” baker. Now she comes to me for tips and it’s because of these kinds of in-depth videos that I’ve been able to learn so much. Very grateful to have access to the instruction of professional chefs and bakers. And Sohla is delightful. I discovered @Food52 after the BA scandal and I’ve been loving the channel.
Agreed! Its what I love about great cooking shows like Good Eats and michael smiths shows... They teach you how to think like a cook, not just how to follow a recipe.
Teaching method is more useful than teaching recipe.
Yes, off script is more natural. Do you have a favorite recipe?
@@metalheadmaidenue6505 Yes, room temperature and preparing ingredients ahead of time is so smart. Do you have a favorite recipe?
This isn’t just “how to make any pound cake” this is “UNDERSTAND how to bake a pound cake so you can use those skills to make ANY pound cake”! I thought I knew how to make one before but because I didn’t *understand* what was important and what wasn’t they never turned out quite right. Skipped all that creaming and scraping that’s for sure... no more needing Entenmann’s basic pound cake for cravings any more!!
Because of Sohla WE can bake it! And I’ll give myself her pep talks the whole time, it WILL be fine!
“Because of Sohla WE can bake it” is such a great saying. That’s her entire vibe. She teaches in such a wholesome way. Her approach teaches so much: patience, critical thinking, applied work ethic, the benefit of trial and error, and most importantly to just have fun. I posted it somewhere else but I’ll say it again-I wish she was around when food network was at its peak. She deserves the notoriety. Honestly an icon.
@@lauren-sz5ow That's insulting. There are plenty of people who can bake who never heard of her. If anything, all of this BS makes baking more intimidating for people.
I’m a fairly good baker and make desserts and cakes often, but this is the FIRST TIME someone has ever said that “batter is an emulsion” and suddenly EVERYTHING clicked. I’ve also never heard/read the reason for adding eggs one at a time but the emulsion explanation makes so much sense. This is why Sohla is elite, she has so much knowledge and explains it in an accessible way.
100%. my mind is blown
I don't even know anything about baking and this blew my mind
@@darkale658”cooking is art, baking is chemistry”
Things that make this series the best:
• Ham cam - always has those tight shots of the bowl or container so we can see the details
• Sohla’s tips on what can be swapped safely and what’s truly key
• Constant reassurance that it’s going to be okay! 🤣
Dont forget Clementine! :D
And the bare feet.
•Clementine’s occasional interruptions
I really appreciate that she always says everything is going to be okay. She’s the only person who says that and I actually believe it .
I really like Sohla because she doesn't condescend, she goes into the science behind the food in a way that's easy to understand and interesting.
This is show is such a perfect place for Sohla. She is so smart and wise and she wants to share that with us and has the platform to do it. She says ‘here’s how to do it and here’s how to make it your own’ and ‘you can do it’ every video and it’s really a refreshing point of view
Until you try it yourself.. 😅
Yeah, easy for her.. (even she had one underbaked, damn oven.. the producer should replace her oven 😅)
i like her too. I'm glad the days of Bon Appetit are gone... the men on that show had some of the most annoying attitudes.
She really embodies the phrase "now explain it to me like I'm five"
The women were just as annoying.
When Sohla says “yeah, we nailed it” and I smile even though I didn’t help at all
But you are very important too, without you Sohla is just some cray cray baker talking to a camera.
😂 Struck me funny bone
"I have no more feeling in my hands or my heart..."
"Cocoa is black as my soul..."
Sohla, you're not fooling anyone, we know you're a total sweetheart. 💜🥰
Quarantine has done this to me as well 🤣😭🤣😭
IDK, did you see her “Sad Birthday” Stump Sohla episode on Babish’s channel?? She has some legit happy darkness . That episode made my day, I was laughing so hard.
@@kristinnelson-patel442 choosing banana cake was stone cold, and so hilarious.
@@kristinnelson-patel442 hahaha, yes, I love her deadpan sense of humor
@@kristinnelson-patel442 And when she told the story of no one coming to her party Jess was ready to cry, but she told it with a smile on her face.
Love it when she explains the science behind all the baking steps instead of being “just do it because it says to”
Right! I’ve been baking pounds cakes for years and years, but didn’t know why the recipe said to alternate the wet and dry ingredients, so sometimes I skipped it. I’m glad to know the science behind it. I also never thought to let my sour cream come to room temperature. Great tips! 😁
I think it was Samin that said “Once you understand the ‘why’ the ‘how’ becomes is easy”. So true!
Only Sohla would come up with a jingle for baking to Britney’s “Work B****.” We must stan.
I need that version. We all need it.
“You better Pound Cake!”...”now eat it!”
@@epiccollision Hahahahaha 🤣
You gotta scrape
I'm sitting in my bed cracking up
Sohla dropping a whole baking book worth of tips!
I swear the amount I learn from one of Sohla's off-script videos is more than what I have learned in all my TH-cam cooking video watching.
My grandma passed away this spring, and she was a countryside woman, the kind of grandma that always happened to have a homemade pound cake around when you visited, and another one waiting in the freezer. I've been meaning to learn to make them, because she was the only person I've ever known who liked to bake pound cakes, and I want to honour that memory. It'll be fun to try out the special varieties, with swirls and added flavors.
So sorry for your loss. May your grandma's love and memory ever be a blessing. My last surviving grandma has been gone 5 years now, and I still think of her fondly EVERYday.
I really appreciate that well loved rubber spatula. I feel like so many of these shows are over produced, and it's nice to see her working in her real kitchen with her real tools, whether they're pretty or not.
I love how Sohla describes everything that could possibly go wrong with her recipes. Seriously, I've had a couple 'aha!' moments just picturing what she's describing and realizing I've done it before. And now I know why!
This was like attending a workshop. I’m an absolutely better than average baker and Sohla really upped my cake game. She’s DELIGHTFUL.
Thank you FOOD52.
I freaking love that this woman was brave enough to stand up for herself, taking a HUGE potentially career-damaging risk, and has been able to THRIVE because of it. I liked her before, but I'm mad I don't have anyone like her in my life the more we get to see of her. She's just so sweet. I'm so glad to see people taking a second look into how things are unfair for bipoc (and other marginalized groups - although, I'd like to see more disability representation) and making the move to change it. It seems like such a huge victory with everything else that is going on in the world.
Wanting to acknowledge the simple yet awesome tip of putting a sheet pan in the top shelf of the oven to limit browning. More of Sohla’s genius.
Another way to not use tinfoil!! That's always a win for me.
To see Sohla scraping all the way feels so refreshing after watching a Tasty video where they waste half of the ingredients because they don't scrape
Yes, the waste is maddening!
I was having a crappy day until now. Thank you Sohla, Clem, and Food52.
Thank YOU, Alexis! Hope your day's going better....
I have officially stopped caring about what is happening at Bon Appetit Test Kitchen and just stuck with Sohla, Claire and Rick.
Same, but also Priya. I think a lot of people have done that. For a start they’re the only people who wrote recipes that were worth a damn.
Carla released a video last week as well in case you missed it!
I have been absolutely LIVING for Rick's instagram stories! watching his Reno/ seeing him adopt a dog/ eating so many delicious things
Same, but subtract Claire. I lost all faith in her recipes.
@@TheSongwritingCat ??? why?
Off Script is such a great premise for a cooking show, I love all the customisable options for everything- it's exactly why I got into cooking in the first place! And Sohla is such a relatable and fun presenter. Long live Off Script With Sohla!
Sohla distracting Clementine with the oven mitt is me throwing toys behind me to keep the cat off my keyboard in Zoom meetings
I'm imagining this as a fully unconscious action that gets so routine that you may even do it in video calls and that picture is just too funny xD
I spent an hour looking up pound cake recipes today but now I don't have to anymore because Sohla is here!!
Sometimes I just think about Sohla's voice telling me that everything's gonna be okay and it helps me a lot to control my anxiety
I learned so much in this video! Everyone tells you to use room temp ingredients, cream the ingredients, alternate dry and wet, etc., but Sohla actually explains why! Sohla is truly the best.
when sohla says, "it'll be okay", i believe her and feel reassured
Every one of these episodes is a masterclass. We don’t deserve Sohla.
We need merch. T-shirts that say "SCRAPE THE PADDLE / SCRAPE THE BOWL"
Part of the crew, part of the ship
YES!!! I was so thinking that! I want it on an apron & matching oven mitts! Clem can even get some of her own😉
Every time I watch an episode of Off-Script with Sohla I'm consistently amazed by the genius of Sohla El-Waylly.
Another tip for softening butter- microwave power levels! It differs on your microwave, but you can make your microwave less powerful so it softens the butter more evenly rather than melting the middle of the stick while the outside is still solid.
That’s what I do! Just don’t pull a me and accidentally do it with butter wrapped in foil 👍
@@Darkwindturbulence Wrapped in foil!? We're always taught that putting metal in the microwave results in an explosion that kills everyone in a two kilometer radius.
Or something like that.
Come to think of it, we aren't ever taught what happens, we're just told not to do it…
@@nodezsh you have a bit before it explodes but it did spark once. It's a little funny but I was mortified at the time.
@@nodezsh My parents' microwave (industrial model) comes with a metal shelf. Perfectly safe, so long as there are no sharp edges. Everything's very rounded. (It also spins the magnet rather than the food, so it's effectively bigger.)
love Sohla the most. I hope Ham is being compensated for his Ham Cam work (not joking)
Ok ok Sohla you convinced me I’ve been lazy and need to no kidding let the ingredients come to room temp and scrape and cream more. Thanks for making it crystal clear how important those techniques are. It’s usually glossed or not even mentioned in books.
100% agree with the under creaming! I've always been taught to whip it until it is 'pale white and fluffy' or 'looks like over whipped cream'.
I came here hoping that there will be actual teaching. There is, I'm so happy I found you! I try to find the essence of recipes to then make variation happen, this is perfect. Thank you very much.
I honestly feel like I'm in a culinary class. You go into such detail I feel like I should be paying but instead, it's free on TH-cam. I love the way you explain things. I can't wait to try this at home.
Every episode just reminds me of how much I just love Sohla.
can't believe this masterclass is available to us all for free
"I have no more feeling in my hands, or in my heart." And this is why I find Sohla so relatable.
Oven companies! Sponsor our Sohla an OVEN!!! SHE'S GREAT!!
I'm so happy Sohla got her own show on here!!!! Love her
I want to try this with ube/purple yam. Thanks Sohla!
It’s so interesting I always thought that bc I have to scrape and adjust my batter that I was doing something wrong! So awesome seeing a professional really showing us the work, patience and process.
How am I JUST finding you?!!! Been baking like 100 yrs and learned more baking tips in this one video than all that I’ve ever read and watched. Continued success to you, Sohla 🙌🏽 #FanForLife
I’m so glad Sohla is finally getting all the recognition she’s deserved 👏🏻👏🏻👏🏻
o m g a fresh Sohla video just made my Monday!
My Friday, she easy to understand. She seemed friendly and helpful, Excellent teaching skills.
Just took my pound cake out of the oven. It smells delicious. Can’t wait to make a variation on the vanilla pound cake.
How dare you be the best teacher as well as the most likable person on the internet?? THE AUDACITY
"Black as night, black as my soul"...Only Sohla could say that and make it charming. Unique, endearing and so knowledgeable, you are my favorite and I will watch anything you make.
My child, literally yesterday, told me that our project this week is a pound cake. I love this lady and her black cocoa heart 🖤
😡
It's so great learning from someone who obviously knows their shit, but isn't pretentious, doesn't condescend to their audience or dumb things down. Sohla is a treasure
WOW... Thanks for All the Tips and Tricks for making any kind of Pound Cake. I'm gonna do one in black and white and I'll make sure not to leave any of the batter on. I'll scrape every bit off because it's money! Also I'll make sure to score the center of my Pound Cake. I loved it all!!!
Thank you guys so much and Bravo to your beloved camera man!!!
I LOVE SOHLA!! this series with a half hr of sohla explaining food science passionately and very humbly.. YES PLEASEEE
This is so much fun! My birthday is today, and my absolute favorite cake is lemon pound cake! I can't wait to apply this tonight!
Happy birthday!!🎈🎁🎉
🥳🎂
Happy birthday!
Happy Birthday, Chloe! Enjoy -- and thanks for watching!
"Feels like nothing when I stick my finger in there. That's what she wants"
Almost fell out of my chair laughing!
I love her flow and how natural Sohla is
The dedication that is Ham Cam - I see you. I respect that hustle.
Love the way she explains stuff....and she does know what she's talking about.
Not complaining, but at this point, Ham's half body/arm cutting into frame is part of the show's aesthetic 🤣
I need a complete recipe, your Technique is beautiful, I need the recipe
A very delightful, fast paced and no nonsense presentation. I'll be back for more. Yup, I'm subscribing. Thank you
It’s so comforting to know that you have a system on how you incorporate everything like I do! 😊 I love your videos!
Thanks for explaining everything so clearly in details! Now i know why my pound cakes were not fluffy! I under beat the batter
😂 I thought when she was talking about room temperature and paused for a second and was like “i...” definitely thought she was gonna say ‘i am room temperature
MORE SOHLA - she's such a valuable person, I learn so much from her and she's cute af
Just so everyone knows I made this recipe. I scraped the bowl like it was my job.... it is WONDERFUL. Absolutely wonderful. It’s tender, it’s got a tight crumb, and it takes no time at all to make 😍
Now when I hear that Britany song I will always think of making a fluffy pound cake with Sohla 🤣🤣🤣🤣🤣
Sohla El-Waylly: There is no use for glass bakeware.
Chef John: *uploads the best brownie recipe the next day*
Custard - based things like glass bakeware.
This woman is the definition of wholesome and genius I LOVE HER SO MUCH
Sohla is so knowledgable. What I truly appreciate about her, in comparison to others, is how she invites her audience to learn and understand in a welcoming, fun, and positive way. Her approach is "you can do it!" and "it's okay!" You can tell she's made a LOT of trial and error and mistakes herself, and she's come out more knowledgable and better because of it. That's super inspiring and makes *you* want to learn, too.
Aaaaand tomorrow‘s baking with a toddler activity is set! Thanks Sohla, you had some really great tipps in there! 🙏🏼
Perfect. Now I can make the mugwort pound cake of my dreams.
3ofClovers never knew Mugwort was edible 😳
@@gauravvikalp theres a place not far from my home where it grows wild. Early spring me and my mom like to pick the fresh baby leaves to put into rice cake. Can also put in soup and stuff (we're Korean). Mugwort castella is also good :D Also it can be bought in powder form.
@@3ofClovers I only know mugwort as something you put onto a bird if you are roasting it whole. Never got an explanation as to why either. Something about fat and health if I remember correctly. Always seemed like a "do it because grandma does it" type of deal. But it sounds like I might want to find out more about mugwort. I don't even know what the stuff tastes like!
I LOVE this!!! So glad I found Sohla! I've watched SO MANY videos on baking, but this is the first one that is both informative AND enjoyable! I can actually see myself doing all these things and I've learned so many new things in just this one video. Can't wait to watch more!
I love the HAM CAM. He is so supportive of Sohla
Thank you for going into the details and explanation of the different step!! The side by side was also helpful. Love your videos and your personality that comes through it!
i took a food science nutrition class in college and one week we were learning about the different applications of eggs in baked goods and my prof asked if anyone knew why you have to add the eggs one at a time when mixing batters and i WISH i had this video back then bc i had absolutely no idea why (and no one else in my class did either) but Sohla makes it very understandable.
The “nailed it” with that clap and the laugh at the end!!! Ughhhhhh!! She’s the bestttt!!
I’ve been watching cooking/baking shows for YEARS and Sohla single-handedly taught me SO much in this video. Lots of *helpful* details that was easy to understand.
Riffing a baked good always scared me because baking is supposed to be an exact science. This is wild!
I made the plain vanilla one following this video as close as I could. Best thing I've ever made. Hands down.
Get everything to room temperature or dont bother. I totally agree now.
was lookung for this sort of comment haha
I really love this series and it makes me so amazed as so many of the tricks sohla says my mum taught them to me and i feel so blessed to have this knowledge from her. 🥰🥰 the mixing, the scraping, the ingredients at room temp! My mum is eastern european and the baking style is so different yet she has these base skills
Sohla is the equivalent of plethora of other chefs. She is a knowledgeable and intuitive teacher, and entertaining personality all rolled into one. I don't even watch old Bon Appetit videos anymore. She's all that and more!
So much good baking info. Great tip about how to get the crack down the middle.
Production, get this genius a proper oven. Sohla you took my hand in Yauco and said I got chu. Wow, Sara Lee was it, adding pounds of butter to my shopping list. Thank you.
Ok, so I went off-script and baked this a sheet cake, because I don't have any pound cake pans. I adjusted the time and went for visual clues and toothpick test, I went for vanilla, so no swirl, no streusel, it was pretty simple. Sohla's advice was really helpful, the batter was silky smooth, a pleasure to work with, definitely worth all that scraping. The cake is delicious, tender, not overly sweet, delightful! Thanks for an amazing recipe, Sohla!
These videos are the only cooking series online that actually make me want to cook/bake , bc I love being creative and making my own versions of recipes, here you clearly understand what is and isn't essential so that you can bring your own twist to it instead of needing to follow the whole recipe step by step exactly like shown
"black as my soul" says the sweetest person anywhere. :)
Need to know if "tappa tappa" at 26:00 is a Chef John reference!! I will take it as such until alerted otherwise
I figured it was a “The Simpsons” reference to Lisa’s tap dance instructor but yours makes more sense :D
I really appreciate Sohla’s explanations of the how and why behind the steps. It’s so helpful when you’re learning how to bake or cook.
Sohla is such a beautiful soul!! The way she teaches about what she’s doing, the tone of her voice! I absolutely love her!!
I love how Sohla just kind of rambles throughout the video! It's not just the recipes that are off script! So much better than BA's tightly rehearsed videos! (except for Brad. Everything he says is off the cuff)
If you're scared of room temperature eggs, your mind is going to be blown when I tell you how hens store them.
Not sure if you'll get the reference, but I immediately thought of that awful "what what, in the butt" song that was bouncing around the internet (then parodied on Southpark) years ago. God that must've been over a decade ago.
Also, eggs in the US vs other parts of the world are stored differently because of the way they're cleaned in the US actually meaning they're likely to spoil faster at room temp. www.latimes.com/food/dailydish/la-dd-heres-why-we-need-to-refrigerate-eggs-20140714-story.html
You're right!!😂😂😂😂😂
the reason you need to refrigerate eggs in the US is because they're washed (as required by the USDA). most of the rest of the world doesn't wash their eggs, and so it's not necessary to refrigerate them
What what?
In the butt!
This was just how me and my friends communicated in the late aughts. Yes, I said “aughts”...sorry.
As long as the eggs I buy are very fresh, I sometimes leave eggs out at room temp for multiple days before I bake with them! I’ve never had anything go off, the yolks still hold their tight round membrane.
If I left eggs out intending to bake with them and then didn’t get to them for over 4 days, I do crack them in a separate bowl just in case.
Insanely good! This is by far the best pound cake I’ve ever made. It’s tender, moist and perfectly sweetened. Thank you Sohla!
I LOVE Sohla videos... she’s just so insanely knowledgeable and gives so many tips and tricks that I’ve never heard before in years of cooking and baking.
I like Solha, but I always giggle when American cooks say "room temperature"… hahahah because living in a tropical country (meaning: hot as hell basically always), it doesn't mean anything. hahahah
Vitor
@Sophie Jones I ended up with a grease puddle, and you with a hard solid stone hahahaha XD
TRUE! Room temp to me is essentially oven hot.
Wait so what is the American room temp?
@@liangliwen4923 4:12 When talking about the pastry chef who warms up his flour Sohla mentions 72 degrees. That’s Farenheit, so it will be approx 22 degrees Celsius for the rest of the world
Clementine promoted herself to your Co - Host, that's a good thing!
I thought a lot about Sohla while I was baking Christmas cookies. I creamed my butter and sugar extra, scraped my bowl well during the mixing, and had the best cookies I’ve made in a very long time! Thanks for the tips!
Sohla I love you! I'm a purely beginner pound cake baker. I watch this particular show over and over to do exactly what you did. I started last week of August 2021 to make a pound cake out of a box. Now I want to be a pound cake master! I did baby steps first, from a box. Now I'm sitting in my kitchen waiting for the basic vanilla pound cake to be done and it smells good and looks good. The top crust has split at the top and I got 17mins more to go. My first ever vanilla pound cake from scratch! I took 4 hours just making sure I mix well and scrape. The final hour is into the oven to bake. Phew! I'll work faster each time I make this. Clementine is super adorable! I also watched her jump and excited hundreds of times. Just so cute. Thank you so much for this detailed video. Lots of love, from Hong Kong.
Love a new Sohla video! 💕
I love pound cake, and all the variations are great ideas to make it your own. Yum!
Thank you Sohla btw. Curating these videos and recipes can’t be easy and you’re cranking them out. We appreciate it!!
"Scrape the paddle," "broken and gross," just two of the reasons why I loved listening to you, but the cherry on the cake, not editing out the failed cake. We all have failures, some of us more often than others, and it's refreshing to see it with a competent chef. So while promising to beat and scrape, thanks for spending the time to post.
I just discovered her a couple days ago, and I am hooked because she is so carefree and down to Earth in everything she does. She is 'relatable'.