Emelia shows you how to make this simple yet delicious vanilla pound cake served with Chantilly and Macerated Raspberries.

Prep:
30mins
Cook:
1hr
Serves:
12

Ingredients

Pound Cake

  1. 300 grams unsalted butter, softened
  2. 425 grams caster sugar
  3. 1 TBSP Organic Vanilla Extract
  4. 4 whole eggs
  5. 1/2 TSP salt
  6. 1/2 TSP baking powder
  7. 80 grams sour cream
  8. 300 grams plain flour

Vanilla Chantilly

  1. 150 grams thickened cream
  2. 1 TSP Vanilla Bean Paste
  3. 2 TBSP icing sugar mixture

Macerated Raspberries

  1. 1 punnet raspberries
  2. 1 1/2 TBSP caster sugar
  3. 1 TSP Organic Vanilla Extract

Method - Pound Cake

  1. Step 1

    Preheat oven to 160 degrees.

  2. Step 2

    In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter, sugar and vanilla until light, creamy and fluffy.

  3. Step 3

    Add in the eggs, salt, baking powder and sour cream and mix to combine.

  4. Step 4

    Add in the flour and mix until just combined.

  5. Step 5

    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.

  6. Step 6

    Allow to cool for 10 minutes before turning out to cool completely.

Method - Vanilla Chantilly

  1. Step 1

    Mix all ingredients together and whisk until thickened.

Method - Macerated Raspberries

  1. Step 1

    Mix all ingredients together and set aside for 30 minutes - 1 hour or until the juices are extracted from the raspberries.

  2. Step 2

    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.

Emelia Jackson Creates A Delicious One-Bowl Wonder

Comments & Reviews