Hmmm... I was in the process of checking it out (and there was some
funkiness) but the sunray seems to be hanging! (sr1-usca-43)
-s-
Marla in Las Vegas wrote:
> 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]
>
>
>
>
> Yahoo! Groups Links
>
>
>
>
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