Method
- Line & grease 9×3 inch pound cake pan.
- Set rack in middle of the oven and preheat to 160C.
- In the bowl of electric mixer, whisk yolks and add sugar, vanilla essence and lemon extracts. Whip on medium speed until the mixture is pale colored and aerated 3 to 4 minutes. Scrape into a large mixing bowl.
- Mix the cake flour with baking powder and set aside.
- Without washing the mixer bowl, beat the butter for 1 minute, add flour mixture and decrease the speed to lowest; scrape the flour butter mixture over the yolk paste and stir.
- If you only have one mixer bowl, wash and dry, then combine egg whites and salt and whisk. Whip on medium speed until the whites hold a firm peak. Mix into the yolk flour butter mixture
- Scrape the batter back in the mixer bowl and use paddle to beat on medium low speed for 5 minutes
- Scrape the batter in prepared pan and smooth the top.
- Bake the cake for about 1 hour (in my oven it took 50 minutes, so check after 45 minutes) until it is well raised and beautifully cracked in the center.
- Cool the cake in the pan for 5 minutes then unmold it onto the rack to cool right side up.Storage: keep the cooled cake wrapped in plastic at room temp or under a cake dome. Wrap and freeze for longer storage. Defrost the cake and let it come to room temp before serving.
Recipe courtesy Maham Alvi
Points to remember
- All baking ingredients should be at room temperature.
- Sieve flour & baking powder together & keep aside.
- Line & grease an 8″inches cake pan & set it aside.
- Preheat your oven at 180ºC for 15 to 20 minutes.
- Temperature can vary according to oven so this is recommended to check cake after 30-35 minutes by testing with a knife. If it comes out clean then it’s ready.
Source : therecipespk.com
