Fresh Cream Pound Cake

Ever since I’ve moved to a new country, just in case you happen to be following my Instagram page (@annaceta89), I’ve been trying to familiarize myself in this very unfamiliar territory with ingredients known by their local name at local stores. It’s confusing when the sugar you used in your daily cup of coffee is actually castor sugar here and that the all purpose flour you used back home is not all that purposeful here *sigh*. Yes I know some of this won’t make sense, I still am trying to wrap my head around the many new things I have to learn here on a daily basis. Moving to a new country, with the new climate and new termed flours and the new local ingredients has made me go through several flops and several patience testing trials in the kitchen. Is it my oven, is it my technique, is it the climate or is it the flour?

And there it was, my flour. Apparently the local flour isn’t as fine and superfine as the all purpose flour I used back home, causing my cakes to turn out dense at the bottom. Never had I failed my family recipe and here I was, failure after failure heartbroken over cakes that looked raw and sunken just like my heart and spirits. Till my mum suggested I gave self raising flour a shot. If you have been through similar problems anywhere, maybe try self raising flour even though your recipe might state all purpose. And then boom, cakes with perfect cracks and that oh so perfect density.

And yes took me a while to discover heavy cream and fresh cream are literally the same thing where I currently live. Are they the same where you live? Let me know 🙂

And yes, sharing this week my melt in the mouth and smooth as cream fresh cream pound cake!

1 cup castor sugar

113 gms butter, softened at room temperature

4 medium eggs, room temperature

1 1/2 cups self raising flour, sifted once

1/4 tsp baking powder

1/2 cup fresh cream, at room temperature and stirred

1/4 tsp salt

2 tsp vanilla essence

1/4 cup whole milk, warm

1 teaspoon of lemon juice

1. In a mixing bowl, using an electric mixer beat together castor sugar and butter until soft and creamy. Add eggs, one at a time and continue mixing until just blended. Do not over mix eggs.

2. To this add flour, baking powder and salt. Fold the dry ingredients into the wet mixture gently. Do not over stir. To this add cream, after giving the cream a good stir. Add warm milk and vanilla essence. Stir gently. Lastly, add lemon juice and give the mixture a good fold until well blended.

3. Preheat oven to 180°C and line a baking dish with baking paper. Bake in the pre heated oven at 180°C for about 20-25 minutes or until the skewer comes clean.

4. Once baked remove from the oven and allow to cool before removing the cake from its baking dish.

Hope you do like this post, until my next Happy Baking! Looking forward to more experiences and experiments in my kitchen! Will keep you posted.

One Comment Add yours

  1. I love the texture of the crumb you get from adding cream to pound cakes. This looks wonderfully buttery

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