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
2 tsp vanilla extract
250ml whipping cream
I baked this in a 10inch bundt pan
1.Put oven rack in middle position, do not preheat oven.
2.Generously butter pan and dust with flour, knocking out excess flour
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.