Pound Cake recipe
The original Pound Cake recipe is a rather heavier cake compared to my recipe which features self-raising flour, allowing the cake to have a far lighter texture.
The traditional method of preparing this cake would have required a lot of beating to incorporate air into the mixture and careful attention to a light folding technique (adapted from Martha Lloyd's Cookbook).
- 1lb/450g unsalted butter
- 1/2/225g sugar
- 1lb/450g self-raising flour, sifted
- 12 eggs, separated
- 2oz/50g caraway seeds
- Pre-heat the oven to 180oC/ 350oF/Gas mark4/ Fan-assisted 170oC.
- Line a 12"/30.5cm cake tin with baking paper.
- Cream the butter in a large bowl until it is softened.
- Gradually add the sugar, making sure each addition is thoroughly dissolved.
- Take 12 eggs, crack them open and separate the yolks from the whites, placing into separate bowls.
- Add a couple of egg yolks to the creamed butter and sugar mixture at a time, beating very well after each edition (the mixture should not curdle). The mixture should be a light and fluffy consistency.
- Meanwhile, whisk the egg whites to a soft peak stage and fold into the creamed butter, sugar and egg yolk mixture using a large spoon. Do not mix, as the air needs to remain incorporated.
- Take 125g of the sifted self-raising flour from the measured 1lb/450g into small bowl. Add the caraway seeds, so that they are covered with flour and place into the butter, sugar and egg mixture. Fold lightly through.
- Take the remaining 11oz/325g of sifted self-raising flour and fold through the cake mixture. Once evenly combined, pour the cake mixture into the prepared cake tin and smooth the top so that it is even.
- Bake in the oven for 1 1/4 hours or until golden brown on top. Test with a clean skewer in the centre, if you are insure. Allow the cake cake to stand for approximately 15-20 minutes before turning out.
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