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
- 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
- 1 cup Water
- 2 tablespoons Sugar
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. .