Perfect Pound Cake
Perfect Pound Cake is an moderately easy dinner. Made with 8 egg whites, 2 2/3 c. sugar, 2 c. butter, softened, 8 egg yolks, well beaten and 3 1/4 c. sifted flour, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Beat egg whites in large mixer bowl until soft peaks form. Add 6 tablespoons sugar gradually, beating until stiff peaks form. Cream remaining sugar and butter in large mixer bowl until light and fluffy.
Add egg yolks; beat well.
Sift flour 3 times.
Mix vanilla with half and half in small bowl.
Add to creamed mixture alternately with flour, beating well after each addition.
Beat at low speed for 10 minutes.
Add egg whites by tablespoonfuls, stirring vigorously.
Pour into lightly greased 10-inch tube pan. Bake at 300Β° for 1 3/4 hours.
Invert pan onto wire rack.
Cool in pan for several minutes.
Loosen edges.
Remove to serving plate. Yield
16 servings.
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