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Vanilla Pound Cake with Whipped Cream Icing

 

 

I really look forward to the birthdays of my boys, as it gives me a great opportunity to bake a cake and decorate it to my heart’s content. So this time, when J’s birthday was approaching, I took time out to deliberately choose the cake and the icing. If you remember, last time I had prepared the chocolate cake covered with chocolate ganache and decorated with chocolate roses. So, this time I decided to deviate from the chocolaty stuff and makeVanilla Pound Cake with Whipped Cream Icing instead.

Taking the decision was the easy part I guess. My apprehensions started mounting, the moment I started; whether the vanilla pound cake would come up well; whether the icing would hold shape etc etc. I gave my first sigh of relief when the cake came out well, true to it’s shape. After consulting the boys, I decided to decorate the cake with icing in rosette shapes of teal colour.

After t;he icing was done, for a moment I couldn’t believe that this has been done by me. The challenge was to make all the rosettes of the same shape and evenly spread out.I was indeed pleased with the outcome, especially when the boys said that it looked too beautiful to be cut. Phew, another wish fulfilled.. :-).

 

 


Vanilla Pound Cake

Source :Serious eats

Vanilla Pound Cake with Whipped Cream Icing

I really look forward to the birthdays of my boys, as it gives me a great opportunity to bake a cake and decorate it to my heart's content. So this time, when J's birthday was approaching, I took time out to deliberately choose the cake and the icing. If you remember, last time I had prepared the ch

Ingredients
  

  • 3/4 cup Milk
  • 1 teaspoon Vanilla extract
  • 2 - 1/2 cups Flour
  • 2 - 1/2 teaspoons Baking powder
  • 1 cup Unsalted butter - + 2 tablespoons
  • 1 - 3/4 cups Sugar
  • 1/2 teaspoon Salt
  • 4 Eggs

Sugar Syrup

  • 1 cup Water
  • 2 tablespoons Sugar

Instructions
 

  • Preheat the oven to 180C. Combine the milk and the vanilla. Sieve the flour and baking powder and keep aside.
  • In a large bowl, beat the butter, sugar and salt together until smooth and fluffy, for about 2 minutes. Beat in the eggs, one at a time. Stir in the flour in three additions, alternating with the milk, but starting and ending with the flour. Gently spread the batter into the prepared baking pan. Bake for 42 to 45 minutes or until a skewer inserted near the center comes out with only moist crumbs clinging.
  • Cool in the pan on a wire rack for 20 minutes. Cool completely out of the pan on the rack.
  • Mix sugar and water in a pan and bring to a roling boil, stirring constantly. When the sugar dissolves completely, turn off the heat. Once cool, add the flavourings and mix well.
  • Assembling the Cake.
  • Horizontally slice the cake into two halves. Pour the sugar syrup on both slices. Make sure you donu2019t drench the slices as it may be difficult to lift up. Place one slice as a base on the tray or serving dish. Pipe the cream onto the slice leaving 1/2u2033 on the edges. Spread evenly with a spatula. Place the next slice on top and decorate the whole cake with the remaining cream. .

Notes

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