- 300 grams unsalted butter, softened
- 425 grams caster sugar
- 1 TBSP Organic Vanilla Extract
- 4 whole eggs
- 1/2 TSP salt
- 1/2 TSP baking powder
- 80 grams sour cream
- 300 grams plain flour
- 150 grams thickened cream
- 1 TSP Vanilla Bean Paste
- 2 TBSP icing sugar mixture
- 1 punnet raspberries
- 1 1/2 TBSP caster sugar
- 1 TSP Organic Vanilla Extract
Method - Pound Cake
Preheat oven to 160 degrees.
In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter, sugar and Queen Organic Vanilla Extract until light, creamy and fluffy.
Add in the eggs, and mix until the mixture is looking soft and fluffy. Once it is nice and pale, add the salt, baking powder and sour cream and mix to combine.
Add in the flour and mix until just combined. Try not to overmix the batter as this can cause the cake to become very firm.
Pour the batter into an oiled and floured loaf tin and bake for 1 hour - 1.5 hours or until a skewer comes out cleanly.
Allow to cool for 10 minutes before turning out to cool completely.
Method - Vanilla Chantilly
Mix all ingredients together and whisk until thickened.
Method - Macerated Raspberries
Mix all ingredients together and set aside for 30 minutes - 1 hour or until the juices are extracted from the raspberries.
Serve a slice of cake, with a rocher of cream and raspberries.
Following along with Emelia’s wonderful one bowl wonder, the classic Vanilla Pound Cake.