pound cake recipe adapted from the cake bible, when I cross the same on joyofbaking.com. I bookmarked it and copied it down, but never got around to actually baking it. So needless to say, I was excited to be baking this for the first "Sweet Punch" assignment :).
I should have set the oven at 170 degrees C, as opposed to 180 degrees C. I was skeptical about the silicone loaf pan mainly for the dimensions. It is 8.5"x6"x2.5". The volume is the same as a standard 9"x5"x3" pan, but the cake turns out flatter. Moreover due to the flexibility, the side of the silicone pan, did not maintain a straight line while baking causing the cake to turn out in an odd shape.
I dare not post more pictures of this one. My photography skills need a lot of honing. Hubby dear says it has got to do with the lighting. He says I should bake/cook in the morning and photograph the dishes at the balcony for maximum natural light. I should probably try that sometime.
All said and done the cake tasted great and the texture was simple so crumbly and tight, exactly as Rose describes it in her recipe. I prefer to call the book the "Rose Bible" :). Let me repeat the recipe here:
Pound Cake Recipe:
3 large eggs, room temperature
3 tablespoons milk, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups (150 grams) sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (150 grams) granulated white sugar
13 tablespoons (1/2 cup + 1/3 cup) (185 grams) unsalted butter, room temperature
Verdict: This one is so wonderfully rich and crumbly. It was a hit with my daughter and hubby dear too :)