I had already posted it in Divyas space as a guest post, now posting it here too. This cake was a instant hit and hubby loved it so much. Since the pieces were bite sized mittu too enjoyed it.
This is one of the nofail baking recipes so thought to share with you all. I got the recipe of basic vanilla sponge cake from my cousin long back and tried it here. I modified the same recipe a bit to get this pound cake. The cake has a slight crusty top and the very soft inside, sure one of the best cakes I've baked so far.
Vanilla Pound Cake Recipe
- Maida - 100 gms
- Butter - 100 gms (at room temperature)
- Granulated Sugar - 100 gms
- Eggs - 2
- Vanilla extract - 1 tsp
- Baking powder - 1 tsp
- Milk - 2 tbsp (optional)
- Salt - 1/8 tsp (optional)
Method:
1. Sieve maida and baking powder twice for even distribution. Set aside. In a mixing bowl, cream butter and sugar. Beat the eggs until fluffy.
2. Then add milk to eggs, then add this to the butter sugar mixture and mix well. Add vanilla essence, salt and give a quick stir. Then add maida baking powder mixture in batches.
3.The batter should resemble like the one shown below(very creamy batter). Preheat the oven at 176 deg C for 10mins. Meanwhile grease the pan with butter and sprinkle little maida over it. Then tap to remove the excess. Now pour the batter into the pan and bake the cake at 176 deg C for 35-40mins or until the top turns golden brown.
You can insert a tooth pick and check, if it comes out clean then your cake is ready. Keep aside for 10mins then invert. Cool down completely then cut into slices and enjoy.
2. Then add milk to eggs, then add this to the butter sugar mixture and mix well. Add vanilla essence, salt and give a quick stir. Then add maida baking powder mixture in batches.
3.The batter should resemble like the one shown below(very creamy batter). Preheat the oven at 176 deg C for 10mins. Meanwhile grease the pan with butter and sprinkle little maida over it. Then tap to remove the excess. Now pour the batter into the pan and bake the cake at 176 deg C for 35-40mins or until the top turns golden brown.
You can insert a tooth pick and check, if it comes out clean then your cake is ready. Keep aside for 10mins then invert. Cool down completely then cut into slices and enjoy.
This is the first time I used my bundt pan though I got it 2months back. I was thrilled to see the cake beautifully unmould from the cake pan. This time I just greased with butter and maida, didnt use butter paper.
My Notes :
- I read in an article that for easy unmoulding : Once the cake pan is taken from the oven, place the pan over a wet cloth for 10mins then invert , the cake comes out clean.
- I added milk just to make the batter little runny as mine was very thick. You can just skip it too. Adding salt always lifts up the sweetness more.
Cake looks simply awesome. Wonderfully prepared.
ReplyDeleteDeepa
Hamaree Rasoi
perefctly baked :) and i love pound cakes... :)
ReplyDeleteLooks awesome. Mine burns at the bottom how do I overcome it? also my heating is 180C does that pose the problem?
ReplyDeleteCake is awesome.
ReplyDeleteTry using a butter paper and keep the tin in the middle rack....this will help
ReplyDeleteLooks delicious.
ReplyDeleteluv pound cake.....all time fav:)
ReplyDeleteWow..the cake looks so soft and yummy
ReplyDeleteLooks fabulous.
ReplyDeleteThe cake looks awesome. All the pictures are so beautiful
ReplyDeleteMy favorite cake looks soft and yummy...perfectly made.
ReplyDeleteAwesome and fluffy looking cake..clicks are awesome
ReplyDeleteLooks perfect. Love to try this sometime.
ReplyDeleteLove the texture,perfect and tempting cake..love it
ReplyDeleteVery tempting, the ring mould looks so pretty..
ReplyDeleteSoft and cute looking slices...Lovely cake..
ReplyDeletehello...
ReplyDeletecan we use powdered sugar instead of granulated sugar?
Looks so soft and yummy !!
ReplyDeleteperfectly baked cake...looks so soft n yummy!!
ReplyDeleteSpicy Treats
OnGoing Event:Show Me Your HITS~Healthy Delights
cake looks so soft and delicious... perfectly baked....
ReplyDeletehi sharmi, i would like to pass on an award to you. Pls check my blog for details.
ReplyDeleteCake looks awesome.. perfectly baked..
ReplyDeletePerfectly baked pound cake. Looks awesome and want right now!!
ReplyDeleteLove the cake and the shape as well....
ReplyDeleteLovely texture and beautifully captured cake. Yumm :)
ReplyDeleteperfectly backed...i love ringtype cake...but i dont have this baking tray..will surely buy and make it. nice click as usual dear!
ReplyDeleteLove the shape n color,looks so yummy:)
ReplyDeleteWonderful looking and perfectly baked cake! Can this be made without eggs?
ReplyDeletecake looks wonderful sharmi :)
ReplyDeleteThe look and the fluffiness of the cake says it all...absolutely delicious.......
ReplyDeletea perfect bake
ReplyDeletewow looks wonderful and tempting too..thanks for sharing
ReplyDeleteperfectly baked pound cake. Must taste yum for sure
ReplyDeleteWonderful looking pound cake sharmilee!!! Loved the texture. It looks perfect :)
ReplyDeleteVanilla cakes are the best...you can eat them on their own and when you are bored, you can do so many things with them :-)
ReplyDeleteVery Good Sharmi....I will definitely try it.
ReplyDeleteYummy cake,looks so soft n spongy.
ReplyDeleteCake looks perfect..and in a bundt pan it looks even better!
ReplyDeleteJust what I was looking for...perfectly baked...yum!
ReplyDeleteLooks beautiful and very soft. Thanks for sharing!
ReplyDeleteperfectly and beautifully done, looks so soft n moist..
ReplyDeleteJoin the Just "4" Fun event :)
cake looks super...........pls tell me where we can get the cake tin in US...iam searching frm long time .....pls let me know...thanks
ReplyDeleteAhha, So Soft and So Spongy, love the idea for the tin mould for that shape, was wondering you must have used the traditional cake mould.. will try your tip next time for the clean drop..
ReplyDelete-Mythreyi
Yum! Yum! Yum!
@Anon : I am not aware of where exactly we get in US but sure it shouldnt be a problem at all :)
ReplyDeletepound cake is my all time favorite..just love it...looks nice
ReplyDeletehi sharmilee....love ur blog! happy to follow!...cake looks wonderful n effortless!
ReplyDeletethanks for saying.....can u say me whr we can get in hyd....iam waiting to bake a in tht.....thanks alot..
ReplyDeleteA simple cake, good for everyone who wants to bake in a jiffy and have a yummy one too. Adding milk makes it more moist , I suppose.
ReplyDeleteThe round shape cake tin( actually mine is a pudding tin), was bought in hyderabad ages ago in Ajanta crockery Secunderabad.
mmm.... Lovely and simple cake in a simple way. Thanks for sharing this dear.
ReplyDeleteCan you tell all the measurements in cup, not used with the gms measurement.
ReplyDeleteLooks lovely:) good job.
@Anon : I am not really sure you can use 1/2 cup for maida, sugar and butter and the rest use the same measures as above, guess it will work. Give a try and see :)
ReplyDeletecakes looks so soft n moist......thanks for sharing....i am having one doubt can this pound cake batter use as muffin.... with cake batters we can make muffin and in what temp n what time we should bake.....please reply me..thank you so much ......
ReplyDeleteHi - can we try this without egg as we do not eat egg
ReplyDeletess
@SS : I am not sure how egg replacers will work for this pound cake...So kindly check the eggless version of vanilla sponge cake
ReplyDelete@Anon: You can try with the same temperature and the timing can be 20-25 mins, give a try and do let me know the results :)
ReplyDeleteHi - ntd you are not sure about egg replacers. had already made yr eggless sponge cake many times as everyone at home loves it. as this cake looked even better wanted to try it.
ReplyDeletethanks -ss
Thank you very much for your recipe! I can't wait to try it out. I rarely trust measurements and methods given in most of the food recipe (especially if it is not by South Asians). But somehow, I really find your overall approach very convincing and reliable. It makes you feel like you can't go wrong. I consider myself an expert cook and yet I find very hard to follow someone's recipe and get the same result. With yours I am very optimistic :)
ReplyDeletehi ,
ReplyDeletei have a doubt my baking tray or tin is very small so the whole batter will not fit in. will there be any problem if i do it turn by turn ? i mean the batter kept for sometime aside,should i refrigerate or something.
thanks
@Annu : For 15-20mins you can leave it as such but I dont recommend keeping it sit for more time...I havent tried that way so really not sure....
ReplyDeleteDear Sharmilee..what is the bundt cake pan measurement?
ReplyDelete@Kirti : I am really not sure but its small
ReplyDeleteDear Sharmilee,
ReplyDeleteI have tried few of your cake recipes , and with regards to taste there had been no compromise, they come out very tasty. All my cakes get baked at least 10-15 minutes faster than the time specified in the original recipe. So I always keep a close watch of the cake when it is getting baked. My cake after 15- 20 minutes of baking rise very well and immediately after few seconds become absolutely flat. Where am I going wrong? Pz guide.
I tried pound cake today, it turned tasty . But when I tried to take it off my greased non-stick cake pan it started to crumble. Pz help. Tks a lot
Oh regarding the timing it depends on each oven as mine is an OTG it always takes 5-7mins extra than the orginal. From what you tell looks like the batter consistency should be the problem...but couldnt tell exactly where it goes wrong.
ReplyDeleteTks Sharmilee ....
ReplyDelete