Rose's Heavenly Cakes
Tags: pound cake vanilla cake
Recipe Review
Zosia from Toronto, ON
Sweet, intensely vanilla in flavour with a tight, moist crumb and golden crust, this really is what all vanilla pound cakes aspire to be.
You can see by the photo that I didn't make financiers; I don't own a financier pan but I do own a new bundt pan that was calling out to be used and I wanted to make a cake that tasted as beautiful as I knew it would look. I also had a plethora of egg whites on hand that, unfortunately, had a smidge of egg yolk in them - I love the appendix that lists the recipes that use either egg yolks or whites alone and provides the quantity required....saves having to go through the entire book to find this information.
The batter mixes up quickly using Rose's 2-stage method (dry ingredients beaten with softened butter and some liquid/egg with the balance of liquid/egg beaten in later). I tripled the recipe for the bundt cake and it baked, perfectly level, in 40 min. on a rack placed in the lower third of my oven.
Don't let the specialized pan requirement discourage you from trying this recipe; apart from the bundt cake, I have baked this recipe successfully in a loaf pan and a mini muffin pan.
Comments
BethNH - 29th December 2011
That cake looks delicious!
Zosia - 29th December 2011
Thank you......it was!
Queezle_Sister - 30th December 2011
Fabulous photograph! I always wonder if people use those fancy bundt pans - yours is especially stunning! And your review is very informative. Thank you.
Zosia - 30th December 2011
Thank you, Queezle Sister.......I do love my new pan and will be looking for more recipes to bake in it:)
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