Pound Cake
Dry Ingredients
- Flocons Gluten Free Self Raising Flour 500g
- Sugar 375g
- Icing Sugar 75g
- Cinnamon Powder 40g
Wet Ingredients
- Butter 335g (softened)
- Vegetable oil 70g
- Vanilla Essence 15ml
- Milk 150ml
- Eggs (7) room temp
Method
- Mix icing sugar & cinnamon powder separately & keep aside
- Cream together butter & sugar for 5 mins
- Add eggs, one at a time, mixing in between each addition just until the yolks blend in
- Add the flour slowly into the batter/egg mix & mix continuously for 3 mins
- Add in the oil, vanilla & milk mixture & beat until fluffy again
- Grease 2 baking pans for the whole batter
- Pour 250g batter in the pan, level it & sprinkle the icing sugar/cinnamon powder mix
- Pour another 250g batter in the pan, level it & sprinkle the icing sugar/cinnamon powder mix again
- Pour finally, 250g batter in the pan, level it & sprinkle the icing sugar/cinnamon powder mix again
- Swirl the batter (move in a twisting or spiraling pattern) & smooth with a spatula to level
- Bake at 175°C for 30 mins, then cover the pan with an aluminum foil & bake for another 20 mins at 150°C
- Let cool in pan for 30 mins before removing