Elvis’ Favourite Vanilla Pound Cake was his favorite pound cake baked by his childhood friend. This recipe was shared by her on his 10th anniversary. His friend would bake two loaves for Christmas and he would eat one all by himself. This cake became very popular among his fans.
I am not sure how or when I came across this cake. I have this bookmarked for some time now. After baking two chocolate cakes, I was waiting to try another flavor. I know my kids would have loved another chocolate cake, but I was bored myself.
When I read this recipe, I knew baking with 3 cups flour is out of the question. All my cakes are baked with 1 cup flour. I would want the cake to be completed before I could move on to the next. While I always think I should plan ahead and bake with ample time in between to enjoy the cakes, I invariably end up baking during the month and having just too many cakes on hand.
So I sat to make the cake measurement to meet the 1 cup requirement. This involves a bit of calculation as you are converting cups to gms or tablespoons. Converting to tablespoons is better as I have some ingredient that is less in quantity.
1 cup of flour equals to 16 tablespoons. I wanted to make 1/4th of the original measurement. So I had to take 3/4 cup flour. Since this cake uses cake flour, you include corn flour in the measurement as well.
So finally you will use 10 tbsp flour along with 2 tbsp cornflour.
Rest of the ingredients were reduced to 1/4th. The original cake didn’t have any leavening agent. However since the chance of this cake becoming too dense was high as I am going to be using Egg replacer, I used 1 tsp Baking powder.
I baked it in the morning and left it in the oven for over 7 hours before slicing. The cake was very moist and tender. In fact, I felt it could’ve dried a bit but nevertheless, it was a perfect pound cake, very moist, and soft to dig in.
This is part of the BM#83, Week 1 themed on Pound Cakes.
Step By Step Pictures for Vanilla Pound Cake
Elvis’ Favourite Vanilla Pound Cake
4 tbsp Butter Unsalted, soft
12 tbsp Cake Flour
1 tsp Baking Powder
1/6 tsp Salt
10 tbsp Sugar
2 tbsp Ener G Egg Replacer for 2 Eggs
1 tsp Vanilla
4 tbsp Cream
2 tbsp Dark Chocolate Chip
2 tbsp Water (opt)
Cake Flour can be easily made at home by measuring 1 cup All purpose flour, remove 2 tbsp flour, add the Corn flour and sift a couple of times.
Sift the flour with salt and cornflour couple of times. Keep it aside.
Mix the EnerG egg replacer with water. I used 2 tbsp and mixed with 6 tbsp water.
In a bowl take the butter, sugar, and cream well.
Add the egg replacer mix, along with the fresh cream. Beat well.
Now add the flour in batches and mix in.
When the flour is all added, add the baking powder, beat in again.
Depending on the batter consistency, add the water.
Finally, add the dark chocolate chip and combine.
Transfer to a greased and lined baking tray and pat it down, smoothen the top.
Preheat the oven to 185 C and bake the cake for 50 mins at 170C. If you need to cover the top with an aluminum foil and bake again for 10 mins.