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Title: Old-Fashioned Pound Cake Categories: None Yield: 1 Servings 1 lb Sugar 1 lb Butter 1 lb Eggs (separated) 1 lb Cake flour 1 ts Rosewater (or vanilla if -prefer) 1 ts Baking powder This should be between 10-12 eggs. You can work the recipe backwards, by measuring the weight of the eggs and equal weights for evry thing. Little baking powder. Cream butter and sugar, add flavouring, add yolks two by two, alternating with flour sifted with the baking powder Whhip the whites. fold in. Bake at 325F for 50-75 minutes. Pound cakes made with milk will be sort of dry. Posted to Bakery-Shoppe Digest V1 #210 by "Jazzbel" |