Madeira~Pound Cake

Contributor: Amu
I have read in many cooks books as to why it is called as a Pound Cake...Several writers...esp Delia Smith (One of My Fav Chefs) says that it is because it is a traditional and aged recipe and because in olden days there wasn't the metric system was advanced they used simple measures for all their recipes...For this cake A POND of everything...hence it is called a Pound Cake...

Here in Australia it is called Madeira Cake...because australians are crazy people and they dont do whatt the rest of world does ani maa teacher explain chesaru..
Anyways here goes the recipe...

Ingredients
250gms Butter
250gms Sugar
250gms Flour(Plain All purpose or Cake Flour)
2 Teaspoons Baking powder(BP)
5 Eggs
1 tsp Lemon Zest

Method of Preparation
1. Preheat Oven to 180*C (please calculate your Farenheit). Sieve Flour with BP one or two times to aerate it. Grease a baking tin. (like a Bread loaf one)
2.Cream Butter and Sugar together till light and fluffy.
3. Then add eggs one at a time till they get well incorporated in the above mixture.
4. Then gently fold in the flour mixture and lemon zest using a spatula or wide blade spoon.
5. Bake at 180*C for 45 to 50 minutes or till a skewer inserted in between comes out clean.
6. Once done cool in the tin and then place on a wire rack to cook down completely.
7. Dust with Icing Sugar and serve warm or at room temperature.

Hope you like the recipe

Cake Recipe

Contributor: Saritha
Here goes my recipe

Ingredients:-
1.5 cup(s) sifted cake flour
1.5 teaspoon(s) baking powder
.25 teaspoon(s) salt
.5 cup(s) (1 stick) unsalted butter, softened
1 cup(s) sugar
2 large eggs, room temperature
.5 teaspoon(s) vanilla extract
.5 cup(s) whole milk

Directions:-
1 Heat the oven to 400 degrees F. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour. Sift the cake flour, baking powder, and salt into a large mixing bowl.
2 Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, and beat on medium-high, just until blended. Do not overbeat.
3 Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean — 30 to 35 minutes. Cool cake in the pan on a wire rack for 5 minutes.
4 Un-mold and cool completely.

Whipped Cream Frosting:-
Ingredients:-
1 cup (236 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated white sugar
Directions For whipped cream:

1 In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.
2 Spread the frosting on cake evenly and with piping bag(ziplock with tip) pipe on the edges.

Butter Cream Icing:-
Ingredients:-
1/2cup real butter,
1 teaspoon clear vanilla extract
1 pinch salt (optional)
2 cups confectioners' sugar
2-3 tablespoons milk
Directions:-
1 Cream butter and then add vanilla and optional salt.
2 Add sugar a cup at a time beating on medium speed. Add milk 1 Tbls. at a time and beat on high until completely blended and desired consistency.
2 Add Appropriate color to the mixture and pipe on the cake.