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This easy cake is a great alternative. The filling is similar: sweetened ricotta and orange zest combine with whipped cream to make the cake even lighter. ... Rum Pound Cake. ... frosted coconut ...
Perfect Pound Cake You might remember those 7-Up cakes from the 1970's that are simple, moist, flavorful, and downright perfect. Well, this pound cake is exactly that!
Scrape the beaten whites into the cake batter and fold until just combined. 4. Scrape the batter into the prepared pan and bake for 1 hour and 35 minutes, until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed. Transfer the cake to a rack and let cool to room temperature.
Preheat the oven to 325°F. In a medium bowl, whisk together the flour and cream of tartar. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until stiff but not dry, about 1 1/2 minutes.
1. Preheat the oven to 350°. Butter four 9-inch cake pans. Line the pans with parchment paper and butter and flour the paper. In a standing electric mixer fitted with the whisk, combine the eggs, sugar and vanilla and beat at high speed until the mixture is light, fluffy and tripled in volume.
Put in two layer-cake pans and bake at 350 until done. Icing for cake : 2 cups sugar, 1 teaspoon vanilla, freshly grated cocoanut, 2 egg whites, beaten stiff; ½ cup water and 1 teaspoon vinegar.
Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mold. They are sometimes served either dusted with powdered sugar, lightly glazed, or with a coat of icing.
This 5-ingredient, tried-and-true pound cake recipe is the real deal: It has one pound each of butter, flour, eggs, and sugar. It makes three full loaves, so it's the perfect dessert to serve a crowd.