MINI POUND CAKE
MINI POUND CAKE
A simple and a no fail cake recipe for sure. Easy to prepare, no need to remember the measurements as for a pound cake we take 1:1:1:1 ratio of Flour: Butter: Sugar: Eggs.
INGREDIENTS
Make sure all the ingredients are at room temperature
1. All purpose flour – 90gms
2. Butter (unsalted) – 90gms
3. Powdered Sugar – 90gms
4. Eggs – 2 Large (90gms by weight)
5. Salt – 2gms
6. Baking Powder – 5gms
7. Milk – 15ml
8. Vanilla Extract – 10ml
PROCEDURE
1. Pre-heat the oven at 150C for about 8-10min. Grease and flour the cake pan (here I have used the mini loaf pans) and set them aside
2. In a large bowl, beat butter, sugar on low – medium speed for full 5min
3. Add the eggs one at a time, mix well after each addition (to avoid curdling)
4. Incorporate the flour, baking powder, salt and blend well
5. Now incorporate the Vanilla Extract and Milk
6. Pour the batter into the prepared cake pans (here I divided the mixture between the mini loaf pans)
7. Set the oven at 150C and bake the cake for 30-40 min on centre rack till the (toothpick inserted in the centre of cake comes out clean)
NOTE:
1. The temperature settings usually depends on the type of oven, one can check the cake in between to avoid over baking and drying out the cake. Mine took exactly 30min to bake
2. Adding eggs to the butter sugar mixture can result in curdling, don’t get worried
-Need to cream the butter and sugar really well before adding the egg to avoid curdling
-Alternate with a teaspoon of flour after each addition of egg if you find batter curdling
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