Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Sunday, December 30, 2012

Pound Cake

  1. Self rising flour (shifted) - 1 cup (120g)
  2. Baking powder - 1/8 ts
  3. Milk powder - 2 Tbs
  4. Salt - 1/8 ts
  5. Egg - 3
  6. Oil - 1/2 cup
  7. Liquid milk - 1/4 cup
  8. Heavy whipping cream - 3 Tbs
  9. Sugar - 1/2 cup
  10. Ghee - 2 Tbs
  11. Vanilla essence - 1 ts
  1. Brush the cake pan with oil and lightly flour it and set aside.
  2. Shift the dry ingredients (flour, baking powder, milk powder, salt) in a bowl and set it aside.
  3. Now take the egg in a mixing bowl and beat it well. After 3-4 minutes beating  add the Oil, Ghee, Heavy whipping cream, sugar and vanilla essence to the beaten egg and start beating again. Beat them until the mixture become foamy. Now shift the one third of the dry ingredients on the top of the beaten egg and mix just until incorporated. Then add the half of the liquid milk and another 1/3 part of the flour mixture and mix. Again add the remaining milk and flour on the top of the batter and mix them until all things incorporated well (do not over mix the batter otherwise the cake will not rise perfectly). Then pour the batter in the prepared pan

  4. Preheat your oven to 350 degree F(177 degree C). Put the pan in the middle rack of the oven and bake it around 50-55 minutes or until the cake becomes golden brown and a toothpick inserted in the center comes out clean.(Tips: If you found the cake browning too much as it bakes, cover the pan with a lightly buttered aluminium foil after about 30 minutes.)
  5. Remove the cake from the oven and set aside to cool down. (Tips: Do not try to remove the cake from the pan until it cool down otherwise your cake will break down
Kobita Vabi
(Columbia, SC, USA)