You remember my first video on how to make khandvi?
And my second on making focaccia bread?
And how each time how I said it would be my last.
Well, apparently they weren’t because I am sharing another one today.
I think I’m still a kid and no I do not mean the “young-at-heart” kind of way (though I wish I did). But, in the way that I need my mommy (no, that’s not what I call her) whenever things just seem a little too difficult to handle.
Well, uhm… kid would be putting it mildly. Baby would be the correct (although harsher) term, but let’s just be kind and think of me as a kid.
So the other day, my ankle (the very ankle that had gotten sprained months back) started swelling again, making working in the kitchen kind of difficult.
If that was not enough, I get a huge bump on my head thanks to me hitting it against a real sharp edged table. How did that happen? Let’s just say that I am really clumsy.
As far as I remember, Smitten Kitchen was the first blog site that I started following. I do not know how I stumbled on it, but once discovered it became my go-to site. That time I was not married, I had no blog of my own and I hardly cooked and on the rare ocassions that I did bake, it was Deb’s recipe more often than not that I would try. Even now, if I have to make something and I find a great recipe on one of the oh-so-many-beautiful blogs out there, I still check whether Deb has done a version of the recipe and if yes, how different is her technique from the one I am trying.
So when I decided to make this pound cake from her blog, I realised why I go back to her site so often. This cake is exactly how she decribes it- lighter and airier than most pound cakes.
“Pound cake is generally fairly easy to make- by just mixing together a pound each of butter, sugar, flour and eggs. That’s how it gets its name. Rich, moist and buttery, pound cakes are the king among cakes.”
Though not the traditional way of making a pound cake, this recipe calls for separately folding in whipped egg whites, and sifting the flour three times, giving the cake a texture to die for; while the addition of lemon zest and cognac (anything with alcohol has my attention) gives it a flavor perfect for springtime treats!
The recipe is adapted from Jame Beard’s Beard on Food