Pound Cake

Pan = 9 Inch
Baking Temperature = 180o
Baking Time = 40 – 45 Minutes

STEP I
150g Sugar
200g Butter Unsalted and soften (Optional: If oil is used it should be 150g)

Preparation

  • Beat the butter and sugar until creamy.

STEP II
8 drops (or 1 teaspoon) Vanilla Essence
4 Eggs

Preparation

  • Include vanilla essence in the sugar and butter mixture and beat well.
  • Include eggs one by one and slowly beat until the mixture is smooth and obtain creamy consistency.

STEP III
175g Self Raising Flour (or all-purpose flour) – Sifted at least once.
1 teaspoon Baking Powder
1 Tablespoon Milk Powder

Preparation

  • Mix the baking powder in self raising flour well with the help of a spoon in a way that maximum air is incorporated in it.
  • Sprinkle the milk powder and mix it well also.
  • Put the dry ingredients into mixture prepared till STEP IIII in multiple batches and fold well.

STEP IV
1 tablespoon Milk – Liquid

Preparation

  • Pour the milk in the batter and mix/beat well.

STEP V – Baking

  • Grease the pan with oil or butter.
  • Pre-heat the oven for at least 10 minutes.
  • Pour the batter in the pan and tap the pan on floor to evenly distribute the batter.
  • Place in the middle rack of oven and bake.
  • Keep checking with the help of a cake tester or toot pick.
  • When the toothpick comes out dry, cake is ready.

Variations: This cake is also known and vanilla sponge cake. The cake recipe is the basic recipe to make Victoria Sponge, Fruit Cake, Loaf Cake, Lemon Drizzle Cake and Vanilla Cupcakes.

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