Tuesday, February 15, 2011

Rich Pound Cake



Recipe

Ingredients
125g unsalted butter
90g caster sugar
1/4tsp salt
3 egg yolk
1/4tsp vanilla paste
1/4cup creme fraiche (about 55g)
180g cake flour
1/4tsp baking powder

3 egg white
1/4tsp cream of tartar
60g caster sugar

Steps:
1. Preheat oven to 175C.
2. Sift flour and baking powder together and set aside.
3. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
4. Gradually add in sugar and whisk till stiff peaks, cover and set aside.
5. In another mixing bowl, cream butter, salt and sugar until light and fluffy.
6. Slowly beat in egg yolk and vanilla essence until well combined.
7. Then fold in flour and creme fraiche alternately until well combined.
8. Lastly, fold in meringue in three portions into the butter mixture until combined.
9. Pour batter into a lined and greased 7inches round tin.
10.Bake in a preheated oven for 40-45mins.
11.Remove cake from tin and cool on a wire rack.

Note: You can replace creme fraiche with whipping cream or plain yogurt.

13 comments:

Chunky Cooky said...

wow.. nice crust colour and looks so rich and tender. I like pound cake in this form !

The Sweetylicious said...

omg! it look so moist, dense and light! YUMMY YUMMY! (:

wendyywy @ Table for 2..... or more said...

Wah, creme fraiche, really does sound good

Angie's Recipes said...

Looks so smooth and spongy!

DG said...

It looks soft & buttery. Yummy, I want a slice please, anymore?

learning2cook said...

Hi, what is creme fraiche? Is there a substitute?
Thank you.

Happy Flour said...

Hi Wendy,

This is the first time I try Creme Fraiche, it give the cake a very rich taste. Yum...yum!

Happy Flour said...

Hi DG,

Hahaha, sorry my neighbor's kids finished the last slice.

Happy Flour said...

Hi Learning2Cook,

You can substitute creme fraiche with yogurt or whipping cream.

Happy Flour said...

Hi Chunky Cooky, The Sweetylicious and Angie,

Thanks for all your compliments. :) This cake is soft, buttery and rich but not moist or dense.

Rhubarb Cake said...

Wow...that sounds like a great pound cake. I usually make it in a loaf...but I do not know why....maybe because that is how we buy "store-made" pound (Canada).

Beautiful pics on this site too!

Happy Flour said...

Hi Rhubarb Cake,

Thanks for your nice words. :)

Anonymous said...

What size pan did you used? Thank you:)