Pound cake refers to a cake which is traditionally made with a pound each of the four ingredients that is butter, sugar, flour and eggs. Pound cakes give a nice and rich buttery taste and are a treat as it is but they also turn out to be a nice base for fondant cakes.
I use this recipe quite a few times while i make fondant cakes.
This cake can be enjoyed as it is or you can flavour it with a filling of your choice.
INGREDIENTS
200 gms all purpose flour (maida)
200 gms powdered sugar
200 gms butter
1 1/2 tea spoon baking powder
2 tea spoon vanilla essence
4 eggs
METHOD
1. Grease a baking tin and line it with parchment paper.
2. Sift flour and baking powder and keep aside.
3. In a bowl beat butter, sugar and vanilla essence till very light and fluffy.
4. Beat the eggs in a separate bowl and keep aside.
5. To the butter and sugar mixture, add half of the beaten eggs and half of the flour. Beat well.
6. Add the remaining eggs and flour and beat well again.
7. Preheat the oven at 160 degrees.
8. Pour the batter into the prepared tin.
9. Bake in a pre heated oven at 160 degrees for 40-45 minutes. Check with a knife or skewer in the centre of the cake if it comes out clean the cake is done.
10. After 5 minutes remove from the oven. Let it cool in the tin for 10-15 minutes or till it is comfortable to hold the tin. Turn it upside down on a wire rack and let it cool completely.
PICTORIAL GUIDE
1. Grease a baking tin and line it with parchment paper.
2. Sift flour and baking powder and keep aside.
3. In a bowl beat butter, sugar and vanilla essence till very light and fluffy.
4. Beat the eggs in a separate bowl and keep aside.
5. To the butter and sugar mixture, add half of the beaten eggs and half of the flour. Beat well.
6. Add the remaining eggs and flour and beat well again.
7. Preheat the oven at 160 degrees.
8. Pour the batter into the prepared tin.
9. Bake in a pre heated oven at 160 degrees for 40-45 minutes. Check with a knife or skewer in the centre of the cake if it comes out clean the cake is done.
10. After 5 minutes remove from the oven. Let it cool in the tin for 10-15 minutes or till it is comfortable to hold the tin. Turn it upside down on a wire rack and let it cool completely.
I've used the same recipe to bake this cake and covered it with ganache and decorated with fondant accents.
HAPPY BAKING!!😊
