Pound Cake

Pound Cake

This month for Baking Partners we were to try a Pound Cake.

Simple and beautiful!

This recipe is different from that I follow here & here.

The main points that surprised me was that we were to bake in a cold oven, that is the oven is not be pre-heated and the batter after mixing is to be beaten after all the ingredients are mixed.

Since I was baking this cake for my daughter’s birthday I pre-heated the oven but I did beat the batter and the cake rose beautifully.Also I used my regular 150°C/302°F and not the recommended 190°C/375°F.

Coming to the birthday cake since the theme my younger one had chosen was childhood, she wanted me bake a rabbit cake.

She got out my old book and showed me what she wanted. The book had asked for coconut flakes but she did not want the flakes. Personally I feel the cake looks like a cat the girls were satisfied so who am I to complain…

Also I forgot to take pictures of the pound cake and the cake also in my setup. So this is what you will get for I do not think I will be making this shape again.

Recipe Source:Gourmet | September 2005

Ingredients:

½ cup unsalted butter, softened, plus additional for buttering pan
1 ½ cups sifted cake flour, sifted before measuring plus additional for dusting
⅓ teaspoon salt
1 ¼ cups sugar
3 and ½ large eggs, at room temperature
2 teaspoons vanilla
½ cup heavy cream

Method:

Generously butter pan and dust with flour, knocking out excess flour, line the bottom of the pan with parchment paper.
Once you sifted the homemade cake flour for 5 times, then add salt and sift together once again. If using cake flour then you need to sift only 3 times.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer.
Add eggs 1 at a time, beating well after each addition, then beat in vanilla.
Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition.
Scrape down side of bowl, and then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
Transfer the batter into pan and tap the pan against work surface once or twice to eliminate air bubbles.
Place pan in pre- heated oven at 150°C/302°F.
Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering.
Cool cake in pan on a rack 30 minutes.
Run a thin knife around inner and outer edges of cake, and then invert cake onto rack to cool completely.

Pound Cake

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on Twitter too!