Monday, April 4, 2011

Elvis Presley Pound Cake


well, i'm not a great fan of elvis presley but what prompted me to make this cake is because i saw quite a number of reviews on this cake, mostly good. True, it's one of the best pound cakes i've ever tasted, simply awesome. Beautiful textured, moist and velvety soft and i think this is the opposite of the usual dense like butter or pound cake that we usually have. Nice and fine crumbs that almost melt in your mouth.  Not too long ago, i also saw Wendy making this cake, it looks so good that i know that i have to make this very soon. I used really cold butter, chopped them into few pieces thinking that the mixing process actually would take some time. The method is slightly different from the usual butter or pound cake where after mixing in the flour and the cream, we still got to beat the batter for additional 5 more minutes. You would be surprised that despite beating this for additional few more minutes, the cake didnt turn hard. But there's one thing which i dont understand is why do we have to bake in a cold oven? Yeah, we do not need to preheat the oven..wonder why..





Ingredients: ( from Table for 2 or more, sourced from Epicurious, slight adjustments )
225gm unsalted butter, cold
350gm cake flour ( i used super soft cake flour)
350gm sugar ( i used 400gm)
3/4 tsp salt
7 eggs
2 tsp vanilla extract
250ml whipping cream

I baked this in a 10inch bundt pan

Method:
1.Put oven rack in middle position, do not preheat oven.
2.Generously butter pan and dust with flour, knocking out excess flour
3. Sift together sifted flour and salt into a bowl. Repeat sifting into another bowl ( flour will have been sifted 3 times total)
4.Beat together butter and sugar in a large bowl wth an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6-8 minutes with a handheld mixer.
5. Add egg one at a time, betaing well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down sides of bowl, then beat at medium high speed for 5 minutes. Batter will become creamier and satiny.
6.Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in cold oven and turn oven temperature 350F/175C ( i used 160C for 40mins and 150C for 20 mins). Bake until golden and a wooden pick or skewer inserted in middle of the cake comes out few crumbs adhering, 1 to 1 1/4 hrs.
7.Cool cake in pan on rack for 30mins. Run a thin knife aound inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.


49 comments:

  1. Your pound cake looks so perfect :)
    How I wish I can 2 slices for my morning breakfast :)

    ReplyDelete
  2. i think the name of this cake is really appealing hahaha i wanna make a "cat-king" cake too!! looks moist and delicious :)

    ReplyDelete
  3. Oh yes, the velvety Elvis pound cake, nice isn't it? I love it too! I tried it again the other day with blueberries and it was very delish too! Yum!

    ReplyDelete
  4. Lena, your cake looks so fine and buttery !! Love that mould too. Where did you get it from? :) Looking forward to more interesting bakings from your kitchen !

    ReplyDelete
  5. Everything looks just perfect! Perfectly baked, texture ... and I believe the taste too. Please reserve two slices for me ... :)

    ReplyDelete
  6. No sideburns like Elvis? LOL!

    ReplyDelete
  7. I'm glad I didn't miss this.
    I haven't been blog hopping.
    Hey, your cake's surface is very nice, very flat. How I wished mine was like yours.... maybe it's really due to my stupid current oven. Every cake cracks, except for sponge.
    The reason for cold ovens, I read somewhere long ago, is to produce a dense crumb cake, of which this cake really has, dense but fine.

    ReplyDelete
  8. This is one of the best looking cake I even seen. I love the color, the texture and it look moist too. This is how a cake should look like :) I am going to make this over the weekend.

    ReplyDelete
  9. Lena, your pound cake look so pretty, moist and great texture...absolutely perfect. Love the pictures as well. Have a great week!

    ReplyDelete
  10. Hi Lena, eating this cake will get us all shook up, ha ha.
    I love this cake. My wife made it several times before
    Yours looks really fantastic!
    The King would love it! His favourite as his mom Gladys used to bake it for him.
    Vey nice, Lena!
    Best regards, Lee.

    ReplyDelete
  11. Yours look perfect! Immediate bookmarked.

    ReplyDelete
  12. Lena...yummy looking and the way u described it makes me hungry. I like cake texture that is moist. Have bookmarked this but for the time being it is bread for me LOL!

    ReplyDelete
  13. Lena, the cake looks pretty! I love the shape of this cake.

    ReplyDelete
  14. Why is it named after Elvis Presley? The BFFs will have a good laugh...kekekekeke

    ReplyDelete
  15. Lena! the cake looks perfect! orangey golden hue on the skin with exuberant yellow insides. If I were the cake, i would say that my life is complete with nothing much to ask for! Except for an appreciative audience of course.

    having said that, can I try some now? haha

    ReplyDelete
  16. The crumbs looks so finely and uniform!! And the mould have perfectly highlights the yumminess of this cake too... :)

    ReplyDelete
  17. This cake is so perfect. Very nice, crumbly and buttery texture.

    ReplyDelete
  18. Very nice and neat! I love the texture too..it does not contained baking powder so I was quite skeptical when I read the recipe...I should try this one day!

    ReplyDelete
  19. Hi Lena,
    A very smooth & soft cake, very perfect.

    ReplyDelete
  20. The texture looks amazing! Tight-crumbed, soft and no holes. I love your new blog layout too. Very bright and inviting. Lovely header. :) I happen to read this recently, but I found out why it doesn't need to preheat. Back then, they wanted to save gas, so they just let the cake sit in the oven while preheating because it also helps the cake have a longer time to "rise"....in other words, the baking powder had time to do its job...but seeing that this recipe doesn't use baking powder, it's probably to improve cake texture. That's my guess. :D

    ReplyDelete
  21. the texture is so light and tight! beautiful cake lena!

    ReplyDelete
  22. WOW! the texture of the cake look SUPERB! (: i want to try it too (:

    ReplyDelete
  23. hey Lena, at first i thought it was an apple!!
    gosh.. where do u stay actually.. can i afford to buy a house next to yours??? :)

    ReplyDelete
  24. hi ann, this would be great to have it anytime!

    jean: i need to pause and think for a moment when you said ' cat-king' i got that!..you're hilarious!!

    bee: yes, it was really yummy, i really enjoyed eating this. hmm, i think adding blueberries is not a bad idea!

    hi weng: thank you again! i'm using a 10inch bundt pan..shldnt be a problem getting it from aust.

    dg: okay, 2 slices for anncoo and 2 slices for you..haha!!

    pete: you're making me laugh! the sideburns have been nicely trimmed, thats why you cant see them.

    wendy: actually there were some little cracks at the bottom but it's okay to me. actually i dont find the cake to be that dense-crumbs, it's kind of light for me.i'm glad too that you cma eby..not busy sewing meh?

    gert: i'm sure you wld love this cake!

    juliana, cldnt agree more on the texture and you have a good week too!

    lee: thanks for the info on gladys, i didnt know that..such a loving cake. no wonder it's his favourite pound cake!

    sonia: yes, you have to try this..i know you're a lover of butter cakes!

    elin: i know your bread fever has not subside yet..wonderful breads you have there!!

    bellygood cooking: this taste just as great, try it out one day!

    ReplyDelete
  25. So smooth and soft, your bundt cake looks simply perfect!

    ReplyDelete
  26. Lena, what a beautiful, beautiful cake! I really want to make this.

    ReplyDelete
  27. This really is a beautiful cake. It's breakfast time here and I find myself longing for a piece. It looks really good. I hope you have a great day. Blessings...Mary

    ReplyDelete
  28. Wow Lena, I have never seen such a smooth and perfectly shaped pound cake until now! It has all the tender loving character of Elvis, I have to say! Your perfect recipe really produced a perfect looking pound cake! I have to make this for my brother who adores Elvis since childhood. Your Pak Tong Koh on the other hand is my mom's favorite. Cheers!!!

    ReplyDelete
  29. I tried this too, but mine turned out a bit dry as I didn't use a bundt pan. Yours looks perfect!

    ReplyDelete
  30. Your pound cake looks wonderful with golden colour outside, soft texture inside. So tempting!

    ReplyDelete
  31. Hi Lena, thanks for dropping by at my humble kitchen..I love this Elvis Presley Pound Cake....I had tried out this recipe given by Uncle Lee @ Moonlight Rendezvous...nice one! Maybe I should try this version next time...tq for sharing..

    ReplyDelete
  32. Huh Elvis Presley? First time heard of pound cake under his name..one for the money two for the cake haha..tQ

    ReplyDelete
  33. Sorry Bananaz no wok & no bake but loves nice pixz..great shots..

    ReplyDelete
  34. when i saw your first pic, i went 'omg, what a beautiful cake!'. This is really really pretty with the perfect golden hue. My guess on the cold oven is for the gluten to relax after the extra 5 mins of mixing with the flour.
    But then again, it could be for minimal rise in the cake to produce a very tight crumbed, dense cake. LOL. just guessing.

    ReplyDelete
  35. What a supersoft looking cake, it looks gorgeous too! If Elvis knew this lovely cake was named after him, I'm sure he'd be proud and sing a song about it ;-).

    ReplyDelete
  36. OMG....this makes me droooooooool....fantastic recipe..
    Tasty Appetite

    ReplyDelete
  37. hi tze: i used a bundt pan , not bad,huh?

    wh: claimed to be elvis presley's favourite pound cake. hey, are you done with your skype?

    alan: 2 pieces for anncoo, 2 pieces for DG , 2 pieces for you..no prob!

    hanushi: yes, the texture of this cake is very fine and smooth, do try it one day!

    zoe: thanks dear! if you like butter cakes, you will have to give this a try!

    jeannie: rise up high and tall, yeah shld give this a try when you crave for butter/pound cakes

    delphine: thanks!it's not difficult to make this, get a good quality butter.

    esther: yeah, i read about saving gas but not sure how true but i do think it's gotsomething to do on rising the cake..

    jess: thank you, it's kind of light to me!

    jasmine: yes, pls do!

    claire: no need, i got extra room in my house:)

    ReplyDelete
  38. angie, ann & mary: thanks! appreciate your comments!!

    arthur: tell your bro that this is elvis's favourite pound cake, her wll be thrilled!

    pig2corner: oh really? i would also like to have a look at yours..

    christine: i'm actually quite impressed with the outcome of this cake too!

    hi ummi: oh really, i must chk his recipe too..

    mr banana: Hi! 1 for the money, 2 for the cake..oh, you got me grooving here..no wok, no bake nvr mond..i'm still enjoying reading your posts!

    crustabakes: if the next time i bake this, i shall preheat the oven and see if it makes any difference.

    foodiva: haha! yeah and i think this cake would be a hit and everybody cant wait to buy this cake ..just like his songs!

    jay: great recipe, try it!

    ReplyDelete
  39. I miss too many amazing food when I don't get to blog as much. This looks so absolutely scrumptious!! I want the whole cake! (I might as well continue being greedy while I'm here lol). The texture is beautiful and I bet it tastes out of this world! It is just SO fine!

    ReplyDelete
  40. yes, yes ... I am waiting to try this out on my new bundt pan which I hand-carried all the way from US. Let me clear some bits and pieces of other ingredients first.

    ReplyDelete
  41. yes, yes ... I am waiting to try this out on my new bundt pan which I hand-carried all the way from US. Let me clear some bits and pieces of other ingredients first.

    ReplyDelete
  42. sharon: you're funny! no problem, take all that you want!!

    yummy bakes: that bundt pan would be perfecr for this pound cake. Haha! i understand, we always buy , use, keep, and then try to clear the rest of the ingredients after that!

    ReplyDelete
  43. lena - 400gm sugar - is it not too sweet? I wanna try this soon. In case I miss your reply, could pls email me at yummykoh2009@yahoo.com. thanks so much

    ReplyDelete
  44. hi yummykoh, i just replied you thru email.

    ReplyDelete
  45. Hi Lena! Was at Yummy Bake site admiring her Elvis Presley cake and it led me to here. Haha!
    I must say your cake is gorgeous! Must try this one day!

    ReplyDelete
  46. oh yes, do try this one day..i love this cake a lot!

    ReplyDelete
  47. Do you think baking in round pan can get the perfect result? As I don't have any bundt pan. Thinking of bake it very soon. Hope for your fast respond. E-mail me in case I miss. Vivianagpang@hotmail.com. Thanks!

    ReplyDelete
  48. hi vivian, just sent you a email. check if you got that.

    ReplyDelete