ROD RECIPES 3/23/2007 Nice Fragrance Day Fragrance Of Vanilla Pound Cake
The word "perfume" comes from the Latin words per fume meaning "through
smoke". This reflects the oldest tradition of burning incense and herbs during
religious offering. Wearing perfume didn't hit it big until the 17th century
when perfumed gloves became the rage in France. The court of Louis XV was even
named "the perfumed court" because scents were applied every day to skin,
clothes, fans and furniture - mainly because they didn't take very many baths.
Fragrance Of Vanilla Pound Cake
2 cups bleached all-purpose flour, plus additional for the pan
1 cup plus 3 tablespoons bleached cake flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon freshly grated nutmeg
12 ounces (3 sticks) unsalted butter, at room temperature, plus
additional for the pan
2 3/4 cups plus 2 tablespoons Vanilla Flavored Sugar (recipe follows)
Seeds scraped from 1 vanilla bean
2 teaspoons vanilla extract
1 tablespoon vanilla bean paste* (optional; may substitute seeds scraped
from 1/2 vanilla bean)
5 large whole eggs
2 large eggs, separated
1 cup sour cream
Pinch cream of tartar
Confectioners' sugar for sifting over the top of the cake
This aromatic batter bakes into a tall, impressive cake. Do not
substitute a
Bundt pan for the straight-sided tube pan.
"Pound cake" might be a bit of a misnomer since this rendition weighs in
at
about four pounds.
Preheat the oven to 350 degrees. Have ready a straight-sided tube pan
measuring 10 to 10 1/2 inches across the top, with a base of 8 1/2 inches and a
height of 4 1/2 inches, with a capacity of 18 cups. You must use a full-size
tube pan, not a Bundt pan, or the batter may overflow and/or bake unevenly. Do
not use a pan with a removable bottom.
Generously butter and flour the pan. Tap out any excess flour. Set aside.
Sift the all-purpose and cake flours, baking powder, baking soda, salt
and nutmeg onto a sheet of wax paper. Then sift the combination again to
aerate.
In a bowl with an electric mixer on medium speed, beat the butter for 4
to 5 minutes. Add the sugar in 4 additions, beating for 1 minute after each
addition. Gradually add the vanilla seeds, extract and paste, if using, and
beat until combined. Add the whole eggs, 1 at a time, and beat for 30 seconds
after each addition. Add the 2 egg yolks and beat for 30 seconds.
Reduce the speed to low and alternately add the sifted flour mixture in 3
additions and the sour cream in 2 additions, beginning and ending with the
flour mixture. Be sure to occasionally scrape the sides of the bowl to keep the
batter even-textured. Set the batter aside.
In a small bowl, using an electric mixer on medium speed, beat the 2 egg
whites until foamy. Add the cream of tartar and beat until firm but not stiff
peaks form. Scrape the beaten whites into the batter and beat on low speed just
until thoroughly incorporated.
Scrape the batter into the prepared baking pan and bake in the preheated
oven for 60 to 70 minutes, until a tester inserted in the center comes out
clean.
Transfer the pan to a wire rack to cool for 15 minutes. Carefully invert
the cake onto a second wire rack and remove the pan. Invert the cake again onto
the first rack so it is right side up and set aside to cool completely. Just
before slicing and serving, sift confectioners' sugar over the top of the cake.
GOD Bless, Marla
[Non-text portions of this message have been removed]
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