Old-Fashioned Poundcake (1940)
1# butter (2 cups)
1# sifted cake flour (4-1/4 cups)
10 eggs, separated
1# sugar (2 cups)
1 t. vanilla
METHOD 1: Cream butter, work in flour until mixture is mealy. Beat egg yolks, sugar and vanilla until thick and fluffy. Add first mixture gradually, beating thoroughly. Fold in stiffly beaten egg whites. Beat vigorously 15 minutes. Pour into 2 greased loaf pans and bake in slow oven (325)for 1-1/4 hours. Makes 2 8x4 loaves.
METHOD 2: Cream butter with vanilla and sugar until fluffy. Beat egg yolks until thick and add to creamed mixture. Fold in stiffly beaten egg whites, mixing thoroughly. Fold in flour and beat vigorously 15 minutes or longer.
1# butter (2 cups)
1# sifted cake flour (4-1/4 cups)
10 eggs, separated
1# sugar (2 cups)
1 t. vanilla
METHOD 1: Cream butter, work in flour until mixture is mealy. Beat egg yolks, sugar and vanilla until thick and fluffy. Add first mixture gradually, beating thoroughly. Fold in stiffly beaten egg whites. Beat vigorously 15 minutes. Pour into 2 greased loaf pans and bake in slow oven (325)for 1-1/4 hours. Makes 2 8x4 loaves.
METHOD 2: Cream butter with vanilla and sugar until fluffy. Beat egg yolks until thick and add to creamed mixture. Fold in stiffly beaten egg whites, mixing thoroughly. Fold in flour and beat vigorously 15 minutes or longer.
MsgID: 027962
Shared by: barb/mn
In reply to: ISO: marble cake, poundcake
Board: All Baking at Recipelink.com
Shared by: barb/mn
In reply to: ISO: marble cake, poundcake
Board: All Baking at Recipelink.com
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and without prior notification or explanation. Failure to follow the guidelines
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Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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