pound Cake

 Pound Cake



Butter  500 g

Sugar  500 g

Vanilla 2 ml

Eggs    8 no

Refined  flour  500 g




1 Scale ingredients accurately. Have all ingredients at room temperature (70°F/21°C). Place the butter or shortening in the mixing bowl. With the paddle attachment, beat the fat slowly until it i smooth and creamy.

 2 Add the sugar, cream the mixture at moderate speed until the mixture is light and fluffy.

3. Add the eggs a little at a time. After each addition, beat until the eggs are absorbed before adding more. After the eggs are beaten in, mix until light and fluffy.  Add the sifted dry ingredients

4 .Repeat until all ingredients are used. Scrape down the sides of the bowl occasionally for even mixing.

5. The reason for adding dry and liquid ingredients alternately is that the batter may not absorb all the liquid

unless some of the flour is present. These batters are thick and do not pour easily.

6. Place a prepared cake pan on the left side of the balance scale. Balance the scale by placing

another pan on the right side.

7. Add batter to the left pan until the scale balances.

8. Remove the pan from the scale and spread the batter smooth with a spatula.  Bake immediately.

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