This is the ultimate pound cake. It's absolutely delicious -- as it should be with its six eggs, meringue and one cup of sour cream thrown in for good measure.
The recipe, which is simple to follow, takes the traditional pound cake and ramps it up. I have no idea who "Grandma" was -- this recipe card was in a box that DH gave me for Christmas. But I know I would have liked to sit at her kitchen table after school, enjoying a piece of this cake warm from the oven. This grandma really rocks. (And you can too, at any age, just by making this!)
Mixing up the batter is simple and straightforward. Then the fun begins -- making meringue and folding it into the original batter. The photo essay below explains the process.
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The six egg whites in a bowl before mixing. It's always best to start with eggs at room temperature. And be sure not to get even a speck of yolk in the whites. |
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When the egg whites get foamy like this, add a bit of cream of tartar to prevent them from getting too dry. |
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You can see they're getting denser and whiter with the addition of the sugar and continued beating. Both this and the picture above are baking "action" shots, proving that one can use a hand mixer and an iPhone camera simultaneously. |
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After a bit, the meringue will form stiff peaks. Stop beating at that point. |
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Next, using a large rubber spatula, gently fold the meringue into the original batter. Mix until it's all one color. Scrape the batter into the prepared (greased and floured) tube pan, place it in the oven and watch the magic. |
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