Financiers have been hit-or-miss for me, so I was a little wary of these financier-styled pound cakes. I think I have pan anxiety. I didn't buy a financier pan, and unlike other cakes in this book, I wonder if the pan really does make a difference in the final product. Cakes can be turned into cupcakes, individual cakes can be made into one large cake, but financiers? They seem like they are best when the ratio of outside to inside stays fairly even. Regular sized cupcakes are too big, so it seems making these mini is a good idea. Or use a freaking financier pan. I shoulda bought the damn pan.
December 11, 2010
Name of cakes: damn pan
Constituents: egg yolk-less pound cakes
Okay I'm just going to come right out and say it: I miss the egg yolks.
I made these as cupcakes--six in my silicone cupcake cups which hold about an ounce less than a regular cupcake cup--and they look lovely. They domed nicely, with a light golden color. The crumb is delicate, light, and dense with the delicious floral flavor of butter and the smoothness of vanilla. However, for all the loveliness, there is a richness missing, and it is because they are 100% egg yolk free. So sad.
I guess it is a cross between a pound cake and a white cake, but since my tastes run towards rich, dense, sour cream and egg yolk cakes, moving a pound cake in the direction of a white cake is the wrong direction for me.
At least they were a snap to make. I don't feel so regretful about them since it didn't take $30 worth of materials or a full day of work to make these little light pound cupcakes. When I get over the lack of egg yolk, they really are quite lovely. Almost tea cake-like in their dense crumb, and with wonderful flavor.
However I wonder how these would have been as proper financiers.