Pound Cake or Sponge cake is a basic sponge with a wonderfully rich & buttery cake with the golden brown crust. Pound cake is called so because each of the main ingredients like sugar, flour, butter & eggs are used in a proportion of 1 pound. Though this recipe is different from the original one, it will have the same taste & texture that of a pound cake. Pound cake goes well with tea or coffee.
- 1¾ cups wheat flour i.e atta
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup powdered sugar (use more if the sugar is less sweet)
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla essence
- milk as required
- 1 tbsp butter for greasing the tray
- Butter baking tray or line the bottom of the pan with wax paper
- In a large bowl add the eggs, one at a time, mixing well after each addition, add the vanilla extract & beat the eggs well. Keep aside.
- In another large bowl, add the unsalted butter & sugar- cream the butter & sugar until the mixture turns white & turns fluffy, Use a hand mixer to mix the butter & sugar, if you don't have a hand mixer you can use the wire whisk.
- Sift the dry ingredients & add them to the sugar & butter mixture, Add half of the egg mixture and incorporate the mixture until the batter turns moist.
- With the help of a spatula, scrape down the sides of the bowl as needed.
- Gradually add the remaining egg mixture, to make a smooth batter, see to it there are no lumps remaining in the batter.
- If the batter becomes too thick add 1 tbsp milk or more as required.
- Pour the batter into the prepared pan and smooth the top.
- Preheat oven to 180°C and place a pan in centre of oven.
- Bake for about 30-40 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and place on a wire rack to cool.
- Cover the baking tray with a kitchen cloth until the cake cools down to retain moisture
- All the ingredients used must be at room temperature.
- If the cake turns brown on the top, while baking you may cover the pan with an aluminium foil and continue baking until the cake is completely baked.