Tuesday, May 19, 2015

Elvis Presley’s Pound Cake

Posting the recipe after long back. For this month Baking Partner's Challenge Pound cake was suggested by Sawthi. Its really came out very soft and spongy.If you are calorie watcher check out this Butter-less Pound cake.


Butter                         1/2 cup

Cake  Flour                1 1/2 cup

Sugar                          1 1/4 cup

Egg                             31/2 Nos

Salt                             1/4 tsp

Vanilla Essence          2 tsp

Heavy Cream             1/2 cup


Generously butter pan and dust with flour, knocking out excess flour, line the bottom  of the pan with parchment paper.

Once you sifted the homemade cake flour for 5 times, then add salt and sift together once again. If using cake flour then you need to sift only 3 times.

Beat together butter and sugar in a large bowl until pale and fluffy.Add eggs 1 at a time, beating well after each addition, then beat in vanilla.

Add half of flour, then all of cream, then remaining flour, mixing well after each addition.

Transfer the batter into pan and tap the pan against work surface once or twice to eliminate air bubbles.

Place pan in (cold) oven and turn oven temperature to 350°F. 

Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering.It may take 1 to 1 1/4 hours. 

Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.


I used 1 cup all purpose flour + 2 tablespoon cornstarch to make 1 cup of  cake flour, in a measuring cup add 2 tablespoon of cornstarch first and then add all purpose flour.


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