Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Basically everything of an equal measure is the base of making a pound cake.
Ingredients
200 gms butter
200 gms Confectioner's sugar
200 gms flour
200 gms eggs (4 eggs), separate whites from yellows in two bowls
Please note, the reason to mention weight here is to ensure that if you are using smaller eggs, the weight comes up to 200 gms, hence you may need to use more than 4 eggs in such cases only to match the weight)
1 tsp baking powder
1 tsp vanilla essence
Required: 8" inch diameter cake tin
Method
Sieve the flour and baking powder 2 to 3 times and keep aside. Take a large mixing bowl, beat the sugar and butter till creamy, then beat in the yolks to soften the batter further and make it smooth. Add the flour mix in parts to the egg mixture (add 2 tablespoons of the flour mix at a time and blend it before adding another two). This is done to avoid any lumps to form. Once all the flour mixture is blended with the egg mixture, keep this aside.
In a separate bowl, beat white of the eggs till fluffy, add the vanilla essence and beat again. Scoop out the fluffy egg white mixture in parts and fold it into the cake batter. Blend the two, by gently folding in all the fluffy egg whites, to a smooth lathery texture, transfer the batter to a tin mould.
Bake at 180 degrees celsius for 30 minutes. Remove and check if baked by poking a toothpick in the centre, if it comes out clean then it is ready to be served, else put it back into the oven for another 10 minutes.
Once baked, while the cake is is hot overturn the mould immediately onto a cake plate to cut and serve. You may alternative serve this for dessert with ganache.
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