Preparation Time: 10 minutes
Cooking Time: 1 hour
Servings: 10
Makes one 9 x 5 x 3 inch loaf.
Calories: 263 / ½ cake.
Ingredients for Basic Sponge Cake:
All Purpose Flour – 1 ½ cups
Eggs – 3
Unsalted Butter – ½ cup + 1/3 cup (185grams)
Granulated sugar – ¾ cup
Vanilla essence – 1 ½ tsp.
Baking Powder – 1 tsp.
Salt – ¼ tsp.
Milk – 3 tbsp.
How to Make Pound Cake:
Pre heat oven to 350 ° F / 180 ° C / Gas Mark 4. Place rack in the Centre of the oven. Grease your Cake tin (23 by 33 cm) and keep it aside. Sift together the flour and baking powder and keep it aside.
Take two separate bowls, one for dry ingredients and the other one for wet ingredients.
Take the medium bowl and whisk together the eggs, milk and vanilla extract.
Take a big bowl and place all the dry ingredients; all-purpose flour, baking powder, salt, and sugar and mix well with a hand mixer or with an electric mixer on low speed until blended very well. Now add butter and mix it for 30 seconds. Next add half of the egg mixture and mix on low speed until the dry ingredients are well moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's consistency. Add the remaining egg mixture and beat for about 30 seconds until the egg mixture incorporates well. Scrape the batter in to the prepared cake tin and smooth the top with a spatula.
Bake for about one hour or until the cake is golden brown and a toothpick inserted in the Centre comes out clean. Remove the cake tin from oven and leave it to cool on a wire rack before unmolding the cake. Now remove it from the cake tin and cool completely on a wire rack.
My Recipe Notes on Pound Cake:
1. Line the bottom of the cake tin with parchment paper and butter or spray the paper. Using a non-stick spray with flour in it or buttering the pan and dusting it with flour makes the cake much easier to remove from the cake tin.
2. Make sure all your ingredients are at room temperature. That makes a lot of difference to the final outcome.
3. You can include the addition of flavouring agents - vanilla extract or almond extract or any dried fruit.
4. You can do the alterations to the original recipe to change the resulting pound cake. For instance, baking soda or baking powder may be incorporated to induce leavening during baking, which gives you a less dense pound cake.
5. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminium foil after about 30 minutes.
6. Serve it either dusted with powdered sugar or with a coat of icing, your kids will love it..
7. The Pound Cake can be covered well with plastic wrap or in an airtight container and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.
Happy Baking.. Cheers..
Seena.
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പൗണ്ട് കേക്ക് റെസിപ്പി / സ്പോഞ്ച് കേക്ക് റെസിപ്പി.
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Learn how to bake a Pound Cake or Homemade basic Sponge Cake which is rich, moist, fluffy and buttery with a lovely golden brown crust. It is very easy to make.