Cold Oven Pound Cake
Ingrediënten
Makes: 12 To 16 Servings
- Vegetable Shortening And Flour For Prepping The Pan
- 3 Cups All-Purpose Flour See Cake Note
- ½ Teaspoon Salt
- 5 Large Eggs
- 1 Cup Nonfat Milk
- 1 To 2 Teaspoons Vanilla Extract
- 1 Cup 2 Sticks Unsalted Butter, At Room Temperature
- ½ Cup Vegetable Shortening
- 2 Cups Granulated Sugar
Instructies
- Place A Rack In The Center Of The Oven.
- Do Not Preheat The Oven.
- Grease The Bottom And Sides Of A 10" Tube Pan Lightly With Vegetable Shortening.
- Dust With Flour, Shake Out The Excess Flour, And Set The Pan Aside.
- Place The Flour In A Medium-Size Bowl And Stir In The Salt.
- Set Aside.
- Separate The Eggs, Placing The Yolks In A Medium-Size Mixing Bowl And The Whites In A Large Mixing Bowl.
- Set The Whites Aside.
- Whisk The Milk And Vanilla Into The Yolks Until They Are Well Blended, And Set The Mixture Aside.
- Beat The Egg Whites With An Electric Mixer On High Speed Until Soft Peaks Form, About 2 Minutes.
- Set Them Aside.
- Place The Butter, Shortening, And Sugar In Another Large Mixing Bowl, And With The Same Beaters, Beat On Medium-High Speed Until The Mixture Is Well Creamed And Lightened In Color, Beating For 2 Minutes And Scraping Down The Sides Of The Bowl Once Or Twice.
- Reduce The Mixer Speed To Low And Blend In A Third Of The Flour Mixture Until Combined.
- Add Half Of The Milk Mixture Until Combined.
- Add Another Third Of The Flour, Then The Second Half Of The Milk, Then The Last Of The Flour.
- The Batter Will Be Thick.
- Remove The Beaters, And Pour The Beaten Egg Whites On Top Of The Cake Batter.
- Fold The Whites Into The Batter With A Rubber Spatula, Using An Over-And-Under Folding Method, Just Incorporating The Whites.
- Turn The Batter Into The Prepared Pan, And Smooth The Top.
- Place The Pan On The Center Rack Of The Cold Oven.
- Shut The Door.
- Now Heat The Oven To 300°F.
- Bake The Cake For 45 Minutes.
- Increase The Oven Temperature To 325°F.
- Bake Until The Cake Is Golden Brown And A Toothpick Inserted In The Center Comes Out Clean, About 30 Minutes.
- Remove The Cake From The Oven, And Let The Cake Cool In The Pan On A Wire Rack For 20 Minutes.
- It Will Fall About An Inch As It Cools.
- Run A Knife Around The Edges, And Invert The Cake Once And Then Again So It Rests Right Side Up On The Rack.
- Let The Cake Cool For 1 Hour Before Slicing.
- The Crust Will Be Delicate And Crispy.
- This Cake Stores Well Up To A Week At Room Temperature And Can Be Frozen For Up To 6 Months.
Notes / Tips / Wine Advice:
Cake Note:
Gloria Smiley Uses Gold Medal All-Purpose Flour, So Use Your Favorite All-Purpose Flour.--------------------------------------------------------------------------------------------------
