Sour Cream Pound Cake from The Heritage of Southern Cooking

 This is an absolutely delicious pound cake that keeps really well. It’s my go to pound cake. All your ingredients should be a room temperature, although I like to separate the eggs while they’re cold, and let them come to room temperature afterwards. 

Preheat oven to 325
3 cups sifted AP flour (I use White Lily) (sift before measuring)
1/4 tsp baking soda, sifted
1/4 tsp salt 
1 cup softened butter
3 cups sugar 
6 large eggs, separated 
1 cup sour cream 
1 1/2 tsp vanilla extract 
Whisk together the sifted flour, sifted baking soda, and salt.
Cream the butter and add the sugar gradually, scraping the bowl as needed, until it’s light and fluffy. Add the egg yolks one at a time, beating well after each addition and scraping the bowl as needed.
Add the flour mexture in thirds, alternating with the sour cream. Beat on slow speed after each addition, and scrape the bowl. Mix in the vanilla.
Beat the egg whites until stiff but not dry and fold into the cake mixture with a spatula. Spoon into a greased and floured * 9 or 10 inch tube pan or into two 8 x 4 x 3 loaf pans**. (You can also use a decorative bundt pan and a small loaf pan.) If you use small loaf pans, you’ll need 5-6 pans. The small pans will take about 1 hour and 5-10 minutes to bake.  Bake until cake springs back at once when lightly touched, about 1 hour and 15 or 20 minutes.  A toothpick inserted should come out clean. Allow cake to rest 5 minutes.
* I heavily spray the tube pan with Bakers Joy and use a pastry brush to get it in every nook and cranny. This is especially important in a decorative bundt pan.
**I spray the loaf pan and then line it with a sling of parchment paper. Then, spray the parchment paper.
Run a thin knife around the edge to loosen and unmold onto a rack. Let cool completely. Store, tightly sealed in plastic. I then wrap in aluminum foil and freeze. 

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