Wednesday, November 22, 2017
Recipes

Relish on yummy pound cake!

>Soni Khadilkar Soni Khadilkar
April 23, 2014

 

Pound Cake or Sponge cake is a basic sponge with a wonderfully rich & buttery cake with the golden brown crust. Pound cake is called so because each of the main ingredients like sugar, flour, butter & eggs are used in a proportion of 1 pound. Though this recipe is different from the original one, it will have the same taste & texture of a pound cake. Pound cake goes well with tea or coffee.

Here is the recipe and method:

 

Ingredients

  • 1¾ cups wheat flour i.e atta
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 cup sugar (use more if the sugar is less sweet)
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla essence
  • milk as required

 

Method

  1. Preheat oven to 180°C and place a rack in centre of oven.
  2. Butter baking tray or line the bottom of the pan with wax paper.
  3. In a large bowl, mix the flour, baking powder and salt & sift together.
  4. In a separate bowl with a hand mixer, beat the butter until creamy and smooth, add the sugar gradually, beating continuously on medium-high speed until light and fluffy (this takes about 5 minutes). Scrape down the sides of the bowl as needed.
  5. The batter should now be light in colour and fluffy in texture.
  6. Then add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl.
  7. If the batter looks curdled don’t panic, the batter will come together again after you add the flour .
  8. Add the vanilla & flour. If the batter becomes thick, add milk.
  9. Pour the batter into the prepared pan and smooth the top.
  10. Bake for about 50 to 60 minutes or until the cake is golden brown and a toothpick inserted in the centre comes out clean.
  11. Remove the cake from the oven and place on a wire rack to cool.
  12. Serve warm or at room temperature.

Baking tip: after removing the cake from the baking tray leave it on the wire rack, covering the cake with the baking tray upside down for 20 mins to retain moisture.

 

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