Pound Cake or like the French say: quatre - quarts!
I love cake, the girls love it and most of the time it's simply the best. Pound cake. my father was pretty good in making us a Sunday cake, his father was the best, as I mentioned so often already. he was able to turn every moment into a celebration. he was delighted to be in the kitchen and looked after his grand children and I easily recall his attitude, a pure way of baking. Wooden spoons, simple tools, ancient balance and aper bags that did well instead of today's fat free paper.
We had pound cake with a frosting not on the outside of the cake but on the layers. my grand father cut the cake in nice slices, all seemed exactly the same size. (Today I all understand better. The exactly equal size seemed to be of an life threatened importance, but it was all connected to the scarcely food they had during the last winter in the second World war. )
On the slices he creamed a nice 'mocca' cream. The cream was made of butter and sugar and fresh made dark, dark coffee.
A recipe for pound cake:
5 eggs, separated
About 2/3 cup unsalted butter
About 2/3 cup sugar
About 1 1/4 cups flour
1 teaspoon grated lemon rind
Preheat the oven 325 F.
Grease a deep 8 inch cake pan.
If you like the pound cake.... then weigh the ingredients. Compare the eggs withe weigh of of butter and later on with the flour.
Melt the butter.
When starts melting take the pan of the heat
beat the egg yolks with the sugar and the lemon.
When mixture goes pale than add the the butter.
Gradually add the flour.
Beat your whites into snow. Peaks like the Alps!
Fold the snow into the mixture, all with gently movements.
Pour your mixture into the cake pan and into the oven!
Enjoy the pound cake warm with fresh fruits of the season, blueberries and all berries will do, or melon and watermelon, or make a nice butter coffee cream!
I love cake, the girls love it and most of the time it's simply the best. Pound cake. my father was pretty good in making us a Sunday cake, his father was the best, as I mentioned so often already. he was able to turn every moment into a celebration. he was delighted to be in the kitchen and looked after his grand children and I easily recall his attitude, a pure way of baking. Wooden spoons, simple tools, ancient balance and aper bags that did well instead of today's fat free paper.
We had pound cake with a frosting not on the outside of the cake but on the layers. my grand father cut the cake in nice slices, all seemed exactly the same size. (Today I all understand better. The exactly equal size seemed to be of an life threatened importance, but it was all connected to the scarcely food they had during the last winter in the second World war. )
On the slices he creamed a nice 'mocca' cream. The cream was made of butter and sugar and fresh made dark, dark coffee.
A recipe for pound cake:
5 eggs, separated
About 2/3 cup unsalted butter
About 2/3 cup sugar
About 1 1/4 cups flour
1 teaspoon grated lemon rind
Preheat the oven 325 F.
Grease a deep 8 inch cake pan.
If you like the pound cake.... then weigh the ingredients. Compare the eggs withe weigh of of butter and later on with the flour.
Melt the butter.
When starts melting take the pan of the heat
beat the egg yolks with the sugar and the lemon.
When mixture goes pale than add the the butter.
Gradually add the flour.
Beat your whites into snow. Peaks like the Alps!
Fold the snow into the mixture, all with gently movements.
Pour your mixture into the cake pan and into the oven!
Enjoy the pound cake warm with fresh fruits of the season, blueberries and all berries will do, or melon and watermelon, or make a nice butter coffee cream!