Foxfire Bake Along Week Three

By admin
November 20, 2020

Welcome to week three of bake along! We love seeing all of the wonderful cakes and stack pies y’all have made. No Southern repertoire would be complete without a pound cake recipe. This recipe draws on a traditional sponge technique: using egg whites as rising agents. Don’t skimp on beating those whites into peaks; they need to be nice and tall to be strong enough to hold up this thick batter. Fold about 1/4 of your whites in at a time. This will help thin out the batter and keep the whites from deflating! We split our batter in half and added a few tablespoons of cocoa, then layered it in a tin. For a little extra flavor, we dotted the top with espresso chocolate chips (yes, these really exist!!) and served it up with a healthy scoop of mocha ice cream. What’s your favorite way to serve pound cake? Don’t forget to share your photo below or tag #FoxfireBakeAlong on social media.

 

Old Dominion Pound Cake

Recipe from Mary Pitts, The Foxfire Book of Appalachian Cookery

Ingredients:

  • 2 1/4 cups flour
  • 1/4 tsp baking powder
  • 1 1/4 cups sugar
  • 1 1/4 cups butter
  • 2 1/4 tsps vanilla (or other flavoring)
  • 2 Tbsps lemon juice (optional)
  • 6 large eggs, separated
  • 1/8 tsp salt
  • 1 cup sugar
  • 1 1/2 tsp cream of tartar

Sift together flour, baking powder, and 1 1/4 cup sugar. Cream butter and blend in vanilla and lemon juice. Add egg yolks, one at a time, beating well after each addition. Gradually blend in flour mixture. Beat egg whites until peaks form and add salt; then gradually add 1 cup sugar with cream of tartar, beating well after each addition. Beat until soft peaks form. Gently fold whites into batter. Turn into a greased and floured tube pan. Cut through batter one or two times, then bake 1 hour 20 minutes in a 325 degrees Fahrenheit oven.