Whole wheat pound cake
The word pound cake itself takes me to my childhood. Amma used to bake pound cakes for our birthdays. Appa would help her with the icing. With no nozzles available those days, and no videos to learn from, they used different syringes for designs. Birthdays were so special when growing up. Mom used to plan in advance and the cake is what we enjoyed the most. Without oven, she used to bake it in a cast iron pan with sand spread at the bottom to retain heat. Today is my daughter’s birthday and I now make sure that she feels special and create good memories like amma has made mine. I will share all the cake details of Sruti’s birthday in the next post.
On a baking spree!
Yesterday I baked like crazy. 80 cupcakes, one vanilla sheet cake, one chocolate sheet cake and this pound cake. The other cakes are for Sruti’s birthday. I even made the chocolate toppers, made white chocolate ganache and carved and frosted a full cake by night. When I hit bed, I was aching all over, but still I am happy I could keep up the challenge. Today I frosted all the cupcakes and decorated it with toppers and sent Sruti to school. Now I can write this post with some peace. I have all day to decorate the cake and make the toppers.
Flour To be used for the Whole Wheat Pound Cake
Whenever people use wheat flour in recipes, they always end up with a heavy and get a weird after taste in the cake. So how do you avoid that. Choosing the correct flour is the secret. For me, only two types of flours give amazing results for my whole wheat cakes Either I use Sharbati Atta or I buy whole wheat kernels and get them ground at the nearby flour mill. Other than these two, whatever flour I use, I end up with a bad tasting cake. So I just use only these nowadays.
I have made cream cheese pound cake before and even attempted to make an eggless pound cake. This cake is a healthier version without any refined ingredients and tastes amazing. The secret is in the creaming of sugar and butter. Set a timer and beat.
Why pound cake is called so!
A pound cake gets its name because of the ingredients used. Normally a pound of sugar, butter, flour and eggs are used in a traditional pound cake. I have reduced the amount to 100 gm as it would make a huge cake. Normal pound cake would use maida and refined sugar which I have substituted with wheat flour and brown sugar. But feel free to use any ingredient of your choice. The pound cake is not a light cake, but a dense buttery cake which tastes so delicious. So try this for your loved ones and share your results.
Wheat Flour / Atta – 100 gm
Unsalted Butter – 100 gm
Unrefined Brown Sugar – 100 gm
Eggs – 100 gm / 2 nos
Preheat oven to 150°C.
Powder sugar until fine.
In a bowl, take butter and whip t for a minute until pale.
Add the powdered sugar and whip them together for five minutes until fluffy.
Now add eggs one at a time beating for a minute before adding the next.
Once the eggs are incorporated, remove the beater.
Sift the wheat flour twice or fluff it up with a whisk to incorporate air.
Add it in two batches and gently cut and fold the ingredients together with a spatula.
Grease, line a 6 1/2″ * 2″ loaf tin and pour the batter into it.
Bake in preheated oven for 40 minutes or until a tooth pick inserted comes out clean.
Tent the cake with a piece of foil if it browns too fast.
Allow the cake to cool for five minutes.
Flip it onto a wire rack and cool completely before slicing.
Whole Wheat Pound Cake Recipe
- Wheat Flour / Atta - 100 gm
- Unsalted Butter - 100 gm
- Unrefined Brown Sugar - 100 gm
- Eggs - 100 gm / 2 nos
- Preheat oven to 150°C.
- Powder sugar until fine.
- In a bowl, take butter and whip t for a minute until pale.
- Add the powdered sugar and whip them together for five minutes until fluffy.
- Now add eggs one at a time beating for a minute before adding the next.
- Once the eggs are incorporated, remove the beater.
- Sift the wheat flour twice or fluff it up with a whisk to incorporate air.
- Add it in two batches and gently cut and fold the ingredients together with a spatula.
- Grease, line a 6 1/2" * 2" loaf tin and pour the batter into it.
- Bake in preheated oven for 40 minutes or until a tooth pick inserted comes out clean.
- Tent the cake with a piece of foil if it browns too fast.
- Allow the cake to cool for five minutes.
- Flip it onto a wire rack and cool completely before slicing.