Financier Style Vanilla Pound Cakes
from Rose's Heavenly Cakes
1/2 vanilla bean
1/4 cup plus 2 tbsp sugar
3 large egg whites
1 1/2 tbsp milk
3/4 tsp vanilla
2/3 cup all purpose flour
3/4 tsp baking powder
1/4 tsp salt
6 tbsp margarine or butter
Preheat the oven to 350. Grease a financier pan.
Scrape the seeds from the vanilla bean. Add to the sugar and rub together. Set aside.
In a small bowl, whisk the egg whites, milk and vanilla. Set aside.
In a larger bowl, place the sugar, flour, baking powder and salt. Whisk thoroughly to combine. Add the margarine and half of the egg/milk mixture. Beat on medium for one minute. Add half of the remaining egg/milk mixture and beat, scraping down the sides of the bowl. Repeat with the remaining mixture. The final batter will look curdled- don't be alarmed- it's normal and due to the high percentage of fat.
Spoon the batter into a pastry bag.
Bake for 18-20 minutes or until they spring back when touched. Cool completely in the silicone pan. Remove from the pan and store in an airtight container.