cold oven pound cakecold oven pound cakecold oven pound cakecold oven pound cakecold oven pound cakecold oven pound cakecold oven pound cakecold oven pound cakecold oven pound cake

This recipe is for what is called a "pound cake" in English or a "quatre-quarts" in French. Usually cmposed of 4 equal parts of eggs, sugar, dairy such as milk and butter and flour. Probably the simplest and yet most delicious and moist and honest cake you'll ever make. I always flavor mine with vanilla and sometimes also with something extra such as different herbal teas or citrus peels. It's great to prepare because you won’t need any baking powder in this mix nor do you need to remember to preheat your oven because it goes into a cold oven and then you turn on the heat and bake for half the cooking time and then you increase the heat and bake it some more until just right… :)

cold oven pound cake

25.05.2015

1 pound cake

ingredients

  • 2 eggs, separated
  • 140 grams half-salted butter (softened at room temperature)
  • 220 grams sugar
  • 100ml (for the cake batter) + 100 ml (for the glaze) 2% milk
  • 150 grams all-purpose flour
  • 1 tsp vanilla extract
  • optional: peel from 1/2 an orange or 1/4 cup chamomile flowers or other herbal tea to flavour the milk)
  • garnish: glaze made with flavored milk mixed with icing sugar and additional rock sugar to decorate

instructions

  • pour 200 ml milk into a small casserole with the flavourings (orange peel, chamomile flowers, herbal tea) and let simmer at low-medium heat for 10-15 minutes, then remove from heat, let cool and strain and add vanilla extract
  • reserve 100 ml of milk for the cake mix and the remaining milk for the glaze
  • butter and flour a bundt pan and set aside (mine has a 1,25 litre capacity)
  • separate the eggs (yolks and whites) and set both aside
  • cream the butter and sugar together in stand mixer
  • add the 2 egg yolks to the creamed mixture and beat until well incorporated
  • add 1/3 of the milk and 1/3 of the flour into the butter, sugar, and egg yolk mixture and beat until incorporated (do not overmix) then add another 1/3 milk and 1/3 flour and mix again and finally the last 1/3 of the milk and flour and mix
  • beat egg whites until stiff and fold gently into the cake mixture
  • pour the mixture into the greased and floured bundt cake pan and even out with a spoon and place the pan inside the cold oven
  • turn on the oven to 150°C and bake for 25 minutes
  • rotate the cake pan and raise the temperature to 165°C and bake for another 25 minutes
  • when the cake is golden, remove from the oven and place the pan on a cooling rack and let cool 30 minutes, then flip out onto a plate and refrigerate before decorating with glaze
  • mix the remaining milk (between 50-100ml) with an equal amount (or more) of icing sugar until it becomes a thick but still liquid mixture
  • when the cake is cold, pour, the glaze over the top of the cake and immediately sprinkle with rock sugar (the glaze also serves as a glue)
  • let the glaze harden and serve cool or at room temperature

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