18 August, 2016
Perfect Pound Cake
Pound cake gets its name because it was initially baked by adding one pound of each major ingredient, flour,sugar,butter and eggs. It originated in Britain in the 1700s and is very commonly baked till today.
The recipe I have tried is from the famous book The Cake Bible by Rose Levy Beranbaum. The batter turns into a light, buttery and mildly sweet cake, a great option for tea parties, picnics and while travelling. I hope you enjoy making it and serving it.
45 gms Milk
1 tsp vanilla essence
150 gms All purpose flour ( the book used cake flour)
150 gms caster sugar
1 tsp baking powder
184 gms butter
Pre heat oven at 180 degrees Celsius.
Prepare baking tin by greasing it with refined oil or butter, then covering it with all purpose flour. Remove the excess flour. Keep aside till needed.
In a medium bowl, combine milk, eggs and vanilla.
Sift together, flour, baking powder and sugar.
Cream the butter in a large bowl.
Add the dry and wet ingredients alternately in three parts.
Scrape down the sides and do not over mix.
When the batter is ready pour into prepared tin.
Put it in the oven and bake for about 55 minutes or till done.
To check if the cake is done, insert a skewer in the centre of the cake, if it comes out clean the cake is done otherwise bake for a few more minutes.
Another way of checking the cake is by presssing its top lightly, if it springs back then its done.
To unmould the cake,let the cake cool for 15 minutes then pass a knife along the sides of the cake to dislodge it from the tin. Put your serving plate upside down on the top of the cake tin, invert the cake tin so that the cake comes straight out, on to the serving plate.