Receta Making Elvis Presley's Favourite Pound Cake
I've recently been baking but have not been updating my blog with the recipes because I was crazy busy and some of the recipes I tested turned to be major flops, so not worth sharing.
Few weekends ago, I baked two loaves of vanilla pound cakes. I kept one for myself and gave the other one to Naomi's teachers and friends at the nursery the next morning. I actually used the pound cake recipe that once was known as Elvis Presley's most favourite pound cake. Rumour has it that the late King of Rock and Roll could eat the whole cake at one sitting when his old friend baked this cake for him.
I must agree with Elvis. This pound cake recipe is so unusual. It's not dense and heavy like the usual pound cakes but it was incredibly moist instead. It's very fragrant and creamy too.
Can you tell how moist the cake was?
I gathered the recipe from various online sources and made some modifications on it. Here's the recipe that I used to make the pound cake.
- Elvis Presley's Favourite Pound Cake
- Ingredients:
- 1 pack (225gr) of unsalted butter, at room temperature
- 3 cups of cake flour
- 2.5 cups of fine sugar
- 7 large eggs, at room temperature
- 2 tsb vanilla extract
- 1 cup heavy or whipping cream
Tutorials:
Prepare lined baking pan for the cakes. Do not preheat the oven.
Sift flour into a bowl and repeat sifting it into another bowl. The flour should be sifted twice in total. Set aside.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed about 6-8 minutes until pale and fluffy.
Add eggs one at a time, beating well after each addition with the mixer.
Beat in vanilla extract to the cake batter.
Reduce the speed of the electric mixer to low. Pour half of the flour and all of the cream to the cake batter and mix them with the low speed electric mixer.
Fold the remaining flour with a spatula until well incorporated. Batter will be creamier and satiny.
Pour the batter into the baking pan and rap the pan against work surface to eliminate air bubbles.
Place the pan in a (cold) oven and turn the oven temperature to 170 degree celcius.
Bake the cake until golden brown and a skewer inserted in the middle of the cake comes out clean.
**The above recipe yields in 2 loaves of cakes.
As you can see, the methods of baking this pound cake are quite different from baking normal pound cakes. Also, in my first attempt of testing this recipe, as per an online source suggestion, I sifted the flour three times. I ended up having too moist, almost crumbly, pound cakes. Naomi teacher told me that the cake tasted very nice but children had troubles eating them because the cake was too soft and moist. The kids made a huge mess on the floor with the cake crumbs. That's why I think sifting the flour twice should be more than enough to create just nice and moist pound cake.
I will try making the cake again as I still have a pack of whipping cream in my fridge. Also, I aim to take better pictures of the cake in the near future.