Wednesday, June 1, 2011

July Punch - Perfect Pound Cake

Hello All,

Hope all of you are doing great and gearing up for the next punch after a month's break.We are still in the process of setting up the blog and other stuff.So for the time being,this blog is open to all until we come to a conclusion of how to go about the monthly round-ups etc.

We have decided to go back to basics this month with a simple Pound Cake.Most of us started our baking with this cake.No complicated steps and no missing ingredients.A pound each of all the ingredients and we are all set.But at the Sweet Punch,we have to be a bit different,right?Now how different can it be when it comes to a Pound cake?A different method,of course.We have chosen a recipe from The Cake Bible,where Rose has come up with a new method of baking the cake,very different from the butter-sugar creaming and wet+dry ingredients,the usual cake route.This method,according to Rose ensures a tight crumb,similar to that of Sara Lee Pound cake which is as perfect as a Pound Cake can be.

So here's the recipe--

Perfect Pound Cake


3 tablespoons Milk
3 large Eggs
1 ½ teaspoons vanilla
1 ½ cups sifted cake flour
¾ cup sugar
¾ teaspoon baking powder
¼ teaspoon salt
13 Tablespoons unsalted butter, softened [184 gms]
Preheat your oven to 350 F. Butter an 8 inch by 4 by 2.5 inch loaf pan, or any six cup loaf or fluted tube pan.
Lightly whisk together milk, eggs and vanilla in a medium bowl.
Place dry ingredients in a large bowl and mix on low speed for 30 seconds, until blended. Add the butter and half the egg mixture, and mix until dry ingredients are moistened. On medium speed, beat for one minute. This will aerate and develop the cake’s structure. Scrape down sides.
Add the remaining egg mixture in two batches, beating for 20 seconds between each addition. Scrape down sides.
Pour batter into prepared pan. Smooth surface with a spatula. Bake for 55-65 minutes (35-45 minutes if baking in a fluted tube pan), until a wooden toothpick inserted into the center comes out clean. Let cake cool on a rack in the pan for 10 minuets before inverting onto a greased wire rack. If using a loaf pan, flip the cake over so the top is up.
For making Cake flour at home - Take one cup of all purpose flour and remove 2 tbsp from it.Replace the 2 tbsp flour with cornflour and sift together 2-3 times.Cake flour is ready to use.