Previously, I successfully made sponge cake much to my delight. From that successful attempt, I have looked into making pound cake because they are a great treat with a multifaceted use. And bake, I did.
You can use sponge cake as a base for yummy trifles, like my Berried Trifle or you can eat it as is with some warm fruit jam, like I did here. 🙂
But for conversation’s sake, I have this idea of grilling or toasting slices of sponge cake before adding jam to it. Has anyone tried this? I would imagine that the slightly toasted and crispy exterior would provide a beautiful texture and flavor topped with some fresh berries or jam. Well, it would be an experiment for next time as I’ve run out of pound cake!
This pound cake is a marriage of lemon and vanilla – both are classic flavors that are conventionally used individually but greedy me, I just had to use both. And they were perfect together. Unless otherwise stated, you must assume that I use real vanilla beans as I do not have vanilla essence at all. But you can definitely use vanilla essence because that’s what the recipe called for.
Oh. And the recipe I used for the pound cake was from the Joy of Baking. It’s a very lovely recipe and I was extremely happy with the results. As I mentioned in my previous post, it tasted like the cakes my grandmother used to order for Chinese New Year for her guests. 🙂
1 3/4 cups (230 grams) cake flour, sifted
1/8 teaspoon salt
1 cup (226 grams) (2 sticks) unsalted butter, room temperature
1 cup (200 grams) superfine or castor sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract 2 pods of vanilla, beans scraped
Zest of two lemons (optional)
Pre-heat oven to 350F and line your 9x5x3 inch baking pan with parchment paper and butter. Set aside. Sift flour, baking powder and salt together in a bowl for later.
1. Cream your butter and sugar until it becomes pale in color. The sugary butter mixture will also double in size and feel light and fluffy after beating for 7minutes. Please use an electric mixer unless you feel your arms are adequately fit for continuous beating for 7-whole-minutes. 🙂
2. Add eggs, one at time and mix until they are well incorporated into the mixture. After your second egg, you can add your lemon rind and vanilla beans in. Mix well before continuing with your eggs. You might find that your batter will start to separate when you add in your fourth egg in but don’t worry, this is perfectly normal. They will come together again when add your flour mixture.
3. Add your flour in three parts. You do not need to measure it, just eyeball the bowl of flour. This will ensure an evenly mixed batter. I would also suggest using a spatula now to mix the flour in to avoid over mixing with your electric mixer. Your cake is now done and ready for baking.
4. Pour the batter into the cake container that you’ve lined with parchment and greased with butter. Bake for 50minutes – 60 minutes or until the skewer you insert into the cake comes out clean.
5. Let the cake cool before cutting.
Besides jam and trifle, i like dipping my pound cake in cold milk. Is that weird?
P.S. A lot of pictures of the cake making process is still jailed up in the old laptop. :/