Perfection Pound Cake

Very excited today cos finally with a little time in hand i managed to bake Dorie's pound cake... yippieeee... the aroma is so so overwhelming right now! 10 mins to go and we are done with the baking... I will load pics/ gv my review when i get back fm town... Sonia's injection appt is in 2hrs time so i better get my %$* out of here! weeeeeeeee

My verdict
I ate a slice the moment i got back fm town... honestly? i prefer Ina Garten honey vanilla pound cake which i baked last april... the texture is slightly different... as u already know i am a huge fan of pound cake and i prefer mine that taste like SARA LEE... u know the moist type.. the rich type? well according to Dorie her pound cake improves with time, its taste and texture becoming even better after ripening and can keep for up to a week at room temp... well who knows i might like her pound cake better than the honey pound cake tomorrow? will definately keep u updated!

I ate a slice again today (25/6/09)...nope it didnt do me at all... still prefer Ina Garten honey vanilla pound cake... oh well...

2 cups of all purpose flour or 2 1/4 cups cake flour
1tsp baking powder
1/4 tsp salt
2 sticks (8 ounces) unsalted butter at room temp (226g)
1 cup sugar
4 large eggs at room temp (i used 6 small eggs - 240g)
1 tsp pure vanilla extract

1. Preheat oven to 180C
2. Whisk together flour, baking powder and salt
3. Working with a stand mixer in a large bowl, beat the butter and sugar on high speed until pale and fluffy, a full 5 mins. Scrape down the bowl and beater and reduce mixer speed to medium.
4. Add eggs one at a time, beating for 1 or 2 mins after each egg goes in.
5. As ur working, scrape down the bowl and beater often. Mix in vanilla extract
6. Reduce the mixer speed to low and add the flour, mixing until it is incorporated - dont overmix!
7. Scrape the batter into the buttered pan and smooth the top
8. Bake in a 8 1/2 x 4 1/2 inch loaf pan for 60 mins if ur using 9 x 5 pan u will hv to bake urs at 70 - 75 mins
9. Remove cake fm oven, transfer the pan to a rack and let it rest for 30 mins

Marbled Pound cake
After the batter is fully mixed, transfer half of it to another bowl and gently blend in 4 ounces of bittersweet chocolate, melted and cooled. Alternate large spoonfuls of the light and dark batters in the pan, then run a kitchen knife in a zigzag pattern thru the batters to marble them (i did one zigzag lol... didnt know i had to do the zigzag 6 times until i read her marbling technique after placing my loaf pan in my oven hahha!!)

U can serve a thinly cut pound cake with chunky fruit jam on the side or cut it thickly and u can serve it with ice cream or syrupy fruits.

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About Me

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Hi.. I am a SAHM to 2 kiddoes..19yr old boy n 2 year old girl.. met my Austrian hubby here in Singapore and hv been living here all my life... my love for baking started when i was 6mths preggie to my daughter, Sonia... my addiction to baking has not stop eversince.. I hope to learn as much as i can abt baking and decorating and then share it with u along the way..