I must thank the Sweet Punch Team for making me sit up and look again at the recipe. My basic recipe was 2 cups each of maida, sugar, ghee and 4 eggs. The ingredients re the same but the way the whole mixing is unique.
Check the cake out!!
Never has my pound cake disappeared so fast in 1 hour!!!! Mind you I have made the same cake twice. I barely managed to get the pictures both the times!!
Here is the recipe as it is on the Sweet Punch blog. I made absolutely no changes.
Surprised are you not?
Well the first time I was testing the recipe and the second time I realised I cannot change perfection!!
Perfect Pound Cake as on the Sweet Punch Blog
Ingredients
3 tablespoons Milk
3 large Eggs
1 ½ teaspoons vanilla
1 ½ cups sifted cake flour**(see below)
¾ cup sugar
¾ teaspoon baking powder
¼ teaspoon salt
13 Tablespoons unsalted butter, softened [184 gms]
Method:
1. 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.
2. Lightly whisk together milk, eggs and vanilla in a medium bowl.
3. Place dry ingredients in a large bowl and mix on low speed for 30 seconds, until blended.
4. Add the butter and half the egg mixture, and mix until dry ingredients are moistened.
5. On medium speed, beat for one minute. This will aerate and develop the cake’s structure. Scrape down sides.
6. Add the remaining egg mixture in two batches, beating for 20 seconds between each addition. Scrape down sides.
7. Pour batter into prepared pan. Smooth surface with a spatula.
8. 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 minutes 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.
