Pound Cake
Pound Cake originally refers to a cake that had a pound each of butter, flour, eggs and sugar. Essentially every cake that has these ingredients in equal proportion is a pound cake. Its a dense cake but it doesn't mean its to be dry. These are Mum's instructions below.
Ingredients
250g butter, softened
250g flour, self raising and sifted
250g sugar, fine
250g eggs, separated
2 tbs vanilla essense
milk as backup
Directions
In a dry clean bowl, whisk the egg whites with most of the sugar to soft peaks, this gives dissolves the sugar best. Set aside.
In another bowl, whisk the egg yolks with some of the left over sugar, this changes the consistency of the yolks. Also when the eggs are mixed with the butter, it will not curdle. Set aside.
Cream the butter with the remaining sugar, this helps the butter cream more with the grainy-ness of the sugar granules. Add the vanilla.
Add the yolks to the butter mixture and beat. Then add the flour in bit by bit. If the mixture looks too dry add a splash of milk.
Take a third of the mixture and fold into the egg whites bowl. Once folded through, add this egg white mixture into the remaining butter mixture and fold.
Test if the batter is right by lifting some batter on a spatula and giving your wrist a flick. (Don't knock the spatula against the bowl.) If the mixture drops off, its fine. If it sticks on, add a splash of milk until it flicks off. It will still be a fairly thick batter though.
Bake in 180C for at least 40 mins, depending really on on what shape and size your tin is.
Pound cake does not rise as much as other cakes, so fill your cake tins fairly high. I'm told its good for making 3d cakes. If you cut when the cake is cooled, there should be less crumb-age.
Ingredients
250g butter, softened
250g flour, self raising and sifted
250g sugar, fine
250g eggs, separated
2 tbs vanilla essense
milk as backup
Directions
In a dry clean bowl, whisk the egg whites with most of the sugar to soft peaks, this gives dissolves the sugar best. Set aside.
In another bowl, whisk the egg yolks with some of the left over sugar, this changes the consistency of the yolks. Also when the eggs are mixed with the butter, it will not curdle. Set aside.
Cream the butter with the remaining sugar, this helps the butter cream more with the grainy-ness of the sugar granules. Add the vanilla.
Add the yolks to the butter mixture and beat. Then add the flour in bit by bit. If the mixture looks too dry add a splash of milk.
Take a third of the mixture and fold into the egg whites bowl. Once folded through, add this egg white mixture into the remaining butter mixture and fold.
Test if the batter is right by lifting some batter on a spatula and giving your wrist a flick. (Don't knock the spatula against the bowl.) If the mixture drops off, its fine. If it sticks on, add a splash of milk until it flicks off. It will still be a fairly thick batter though.
Bake in 180C for at least 40 mins, depending really on on what shape and size your tin is.
Pound cake does not rise as much as other cakes, so fill your cake tins fairly high. I'm told its good for making 3d cakes. If you cut when the cake is cooled, there should be less crumb-age.
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