Tag: pound cake

Tish Boyle’s Luxe Pound Cake

I think I’m still a kid and no I do not mean the “young-at-heart” kind of way (though I wish I did). But, in the way that I need my mommy (no, that’s not what I call her) whenever things just seem a little too difficult to handle.

Well, uhm… kid would be putting it mildly. Baby would be the correct (although harsher) term, but let’s just be kind and think of me as a kid.

So the other day, my ankle (the very ankle that had gotten sprained months back) started swelling again, making working in the kitchen kind of difficult.

If that was not enough, I get a huge bump on my head thanks to me hitting it against a real sharp edged table. How did that happen? Let’s just say that I am really clumsy.


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LEMON POUND CAKE

As far as I remember, Smitten Kitchen was the first blog site that I started following. I do not know how I stumbled on it, but once discovered it became my go-to site. That time I was not married, I had no blog of my own and I hardly cooked and on the rare ocassions that I did bake, it was Deb’s recipe more often than not that I would try. Even now, if I have to make something and I find a great recipe on one of the oh-so-many-beautiful blogs out there, I still check whether Deb has done a version of the recipe and if yes, how different is her technique from the one I am trying.

So when I decided to make this pound cake from her blog, I realised why I go back to her site so often. This cake is exactly how she decribes it- lighter and airier than most pound cakes. 

“Pound cake is generally fairly easy to make- by just mixing together a pound each of butter, sugar, flour and eggs. That’s how it gets its name. Rich, moist and buttery, pound cakes are the king among cakes.”

Though not the traditional way of making a pound cake, this recipe calls for separately folding in whipped egg whites, and sifting the flour three times, giving the cake a texture to die for; while the addition of lemon zest and cognac (anything with alcohol has my attention) gives it a flavor perfect for springtime treats!

The recipe is adapted from Jame Beard’s Beard on Food. The guy is a genius with all things edible. Everyone who had this cake could not stop raving about it. This one is definitely a keeper.

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WHITE SPICE POUND CAKE

Generally a lot of recipes call for just egg yolks, and, as a result, you are left with too many egg whites on your hand. Scrambled eggs, egg white omelet, macaroons, meringues can be useful ways to use those left-over egg whites. Or, if you are the beauty-savvy kinds, you can use the egg whites as a rinse for your hair (you’ll smell of egg after that- but it conditions your hair like anything). High in protein and negligible in fat, its a good way to enjoy the benefits of egg and not add to the cholesterol levels in your body.

I had made custard the other day, and was left with the dilemma of how to use the left-over whites. I decided to make the White Spice Pound Cake from Rose Beranbaum’s The Cake Bible. The cake is soft and velvety and even though there are no egg yolks, the addition of cinnamon, cloves and brandy gives it a really rich flavor. I added nutmeg too, though the original recipe doesn’t ask for it.

One technique I have recently adopted while baking cakes, is to always spoon out the flour into the measuring cup instead of scooping the flour directly into the measuring cup. The best way to measure flour, of course, is by weighing, but since I don’t own a scale, I have read spooning it out into the measuring cup gives a more accurate measurement. It also aerates the flour, resulting in a light, moist cake.

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