Freshly from oven old school pound cake for tea break...no baking powder or soda added .. it is moist and buttery.. perfect to go with a cup of kopi-o #poundcake #englishpoundcake #oldschoolcake #teacakes #coffeecake #bettercake #takeabreak Old school Pound Cake gets its name originally from a pound of flour, a pound of butter, a pound of sugar, and a pound of eggs that go into each and every loaf. The following recipe I base on medium 4 eggs so is around 200gm… therefore butter, sugar, flours are followed by 200gm. But I reducted sugar to 160gm Loaf pan size (L 8.5” x W 4.5” x H 3” ) Bake at 170℃ for 45 min. Ingredients: unsalted butter 200gm (room temperature) Caster sugar 200gm (I reduced to 160gm) Egg (M size) 4 pcs (around 200gm) Self- Raising Flour 200gm Full Cream Milk 60 gm Vanilla Bean Paste 1 tsp (can replace by vanilla extract) Salt ¼ tsp Method: 1. Preheat oven to 170 degrees. grease the pan and lay with parchment paper, whisk together flour and salt. 2. With an electric mixer on high speed, beat butter and sugar until pale and fluffy, about 8 minutes. Scrape down sides of the bowl. Reduce speed to medium; beat in vanilla. Add eggs, one at a time, beating thoroughly after each and scraping down sides of the bowl. 3. Reduce speed to low; add flour mixture in 2 batches alternating with full cream milk beating until just incorporated. 4. Transfer the batter to the prepared pan. Tap pans on the counter and smooth tops with an offset spatula. Bake 20 to 25 minutes or till the top form to a hard crust, use a knife to cut on the center of the cake to indicate the crack line… continue to bake for 30mins or more… or until a cake tester inserted into the center it comes out clean. Transfer pans to a wire rack to cool 10 minutes. Turn out cakes onto the rack to cool completely. 5. Time to cut and enjoy a slice of cake with coffee 😊 https://www.instagram.com/p/CCS1MZinEyB/?igshid=yjskgty7l8zd
