An enduring classic, this vanilla-flavoured pound cake is indulgently rich and moist and full of pure and sweet buttery flavour.
Servings :1 (One) 20 x 11.5 x 6.5 cm loaf pan
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
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- 227 g butter, unsalted cubed, at room temperature
- 1 tsp vanilla essence
- 3 drops almond or rose essence
- 6 egg yolks
- 225 g sugar plus 1 tsp sugar
- 6 egg whites
- 170 g plain flour
- 1/4 tsp salt
Pre-heat oven to a medium 150 deg C (300 deg F). Place the oven rack in the bottom one-third of your oven. Grease and lightly flour the base and sides of a loaf pan (20 cm x 11.5 cm x 6.5 cm) or cake tin of your choice. Shake off the excess flour.
In an electric mixer fitted with a paddle attachment, cream butter till light and fluffy at medium speed (speed 3 on a Kitchen Aid mixer), about 8-10 minutes. Add vanilla and almond (or rose) essences, mix till well blended.
In a cleaned mixer bowl, using a mixer fitted with a whisk attachment, whip egg yolks with sugar on high speed (speed 4 on a Kitchen Aid mixer) until mixture turns pale and thick. Transfer to a separate bowl, wash the mixer bowl and ensure that it is completely dry and grease-free.
In a cleaned and dry mixer bowl, whisk egg whites with 1 tsp sugar till stiff peaks form.
Fold the creamed butter into the egg yolk mixture. Sift in the flour and salt, and fold till well combined. Lastly, gently fold the egg whites into the batter till well combined.
Pour cake batter into a greased loaf pan (or cake tin of your choice), and level the surface. Gently tap the pan a few times on the work surface to eliminate air pockets. Bake for 1 to 1 1/4 hours, or until a metal or bamboo skewer inserted into the centre of the cake emerges free of batter.
When done, remove the pan from the oven, let cake cool in the pan for 15 minutes before turning out onto a cooling rack to cool completely. Serve warm, chilled or lightly toasted.