Tuesday, October 25, 2011

Daughter Full-Month # 2: Elvis Presley's Favourite Pound Cake

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I baked this pound cake before the actual day. I had to try out so I won’t go wrong. This is the 1st batch that came from my oven. :) I pretty happy with the outcome.

This butter cake has very good comments from fellow bloggers. This pound cake is not as dense as normal butter cake. It is moist, soft and has fine crumbs which almost melt in your mouth. This comments came from Honey Bee Sweets, Wendy and Lena who had bake this Elvis Presley’s favourite pound cake. Yes as like them this is the best pound cake that I ever had. Although put on some “pound” after having it but worthwhile :D

After some research, below are the things I take into considerations while baking this special pound cake.
1. Cold butter
~As advise in Lena’s blog use cold butter. Since the mixing process going to take some time is best to use cold butter. Chop them into small, few pieces and beat together with sugar.

2. Sift the flour
~ As you notice no baking powder or baking soda is used in this recipe. Therefore is good to sift the flour for 3 times (together with fine salt).

3. Additional beating after well mix
~ Usually it is not advise to beat or over mix the batter when come to cake batter. But for this cake it needs further 5 minutes of mixing after everything well mix. However I only mix it for further 3 minutes. The texture still turns out great.

4. Bake in cold oven (without preheat)
~Yes, save electricity :D No preheat oven is required for this pound cake. Put oven rack on middle and DO NOT preheat oven.

5. Type of pan
~ Choose type of pan wisely. As the type of pan that you used will affect the texture of the cake. It is advisable to bake in bundt/tube/loaf pan. The batter is so dense you need the central tube to promote even baking. According to pigpigscorner who baked her pound cake in 9 inch round pan and the cake came out a bit overcooked on the edges and under baked in the center.

6. Sugar
~ The original recipe calls for 3 cups (600g) sugar! (according to Wendy)This is really a lot of sugar! I further reduce the sugar to 300g and it still taste sweet for my liking. However it is acceptable especially goes with a cup of Kopi-O or hot drinks without sweetness. I think it can be reduced 50g more.(for the full-month bakes I reduced to 250g and it works well)

7. Whipping cream
~ I suppose use 1 cup (250ml) of whipping cream instead of 200ml. I seldom use whipping cream in my baking. When I know I need it I just buy a small box without knowing it is only 200ml. I think it is alright with the less cream.

Do bake and try out yourself! Who known this will be one of your family favourite cake.
Adapted and slightly modified from Frozen Wing
( from Table for 2 or more, sourced from Epicurious, slight adjustments )
225g unsalted butter, cold

400g sugar ( I used 250g)
350g cake flour
3/4 tsp salt
7 eggs
2 tsp vanilla extract
250ml whipping cream(I used 200ml)

I baked in 22cm chiffon tube and loaf pan

1. Put oven rack in middle position, do not preheat oven.

2. Generously butter pan and dust with flour, knocking out excess flour or lined the pan with paper.

3. Sift together flour and salt into a bowl. Repeat sifting for 3 times.

4. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6-8 minutes with a handheld mixer.

5. Add egg one at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down sides of bowl, then beat at medium high speed for 5 minutes ( I beat mine for 3 minutes). Batter will become creamier and satiny.

6. Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in cold oven. Bake the cake at 160C for 40minutes and 150C for 20 minutes. Bake until golden and a wooden pick or skewer inserted in middle of the cake comes out few crumbs adhering.

7. Cool cake in pan on rack for 30minutes. Run a thin knife around the tube, then remove the cake and leave to cool on rack completely.


  1. Wow! There is so much to learn from this cake. I must thank you for gathering this much information for me. I'm surprised that there is no raising agents used in this cake and yet, it is so fluffy.

  2. i actually like this cake a lot, buttery and fine crumbs. Good that you baked this in 2 separate pans.

  3. This cake definitely is super delicious!
    I am hoping to bake this cake one day.. again.


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