Brown Butter (Half) Pound Cake Recipe
- 6 years ago
Brown Butter (Half) Pound Cake Recipe
Very close to the traditional pound cake - with the added flavour of browned butter, and some extra lightness from the whipped egg whites.
Ingredients:
1/2 pound (250g) butter
1/2 pound (250g) granulated sugar
1/2 pound (250g / around 4 ) eggs
1/2 pound (250g) all-purpose flour
Method:
Preheat oven to 350ºF (180ºC)
Over a medium low heat in a large straight sided fry pan, gently heat and brown the butter.
Pour into a mixing bowl and set aside to cool and harden. (this could take a while)
Grease and sugar 2 - 6” springform pans, or a single bundt pan.
Separate the eggs and whip the egg whites with 2 Tbsp of the sugar until stiff peaks are formed.
Add sugar to the hardened brown butter and cream until very light and very fluffy.
Add egg yolks one at a time, beating in fully before adding next.
With mixer on low, slowly add flour.
When the flour is mixed in you’ll have a very stiff batter (like cookie dough) - stir 1/3 of the egg whites into this batter.
You don’t need to be careful, just get the whites mixed in.
Now carefully fold in the remaining egg whites, 1/3 at a time.
Pour batter into prepared pans, smooth tops and tap on counter to release any air pockets.
Bake for 45 minutes - or so.
Test for doneness with a wooden pick, if pick comes out clean or with dry crumbs, it is done.
Remove cake and allow to cool on a wire rack 5 - 10 minutes before tipping out of pan to continue cooling on wire rack.
*You can also bake this in a single Bundt pan for 1 hour and 30 minutes or so.
Prep Time: 60 minutes
Servings: 6
Very close to the traditional pound cake - with the added flavour of browned butter, and some extra lightness from the whipped egg whites.
Ingredients:
1/2 pound (250g) butter
1/2 pound (250g) granulated sugar
1/2 pound (250g / around 4 ) eggs
1/2 pound (250g) all-purpose flour
Method:
Preheat oven to 350ºF (180ºC)
Over a medium low heat in a large straight sided fry pan, gently heat and brown the butter.
Pour into a mixing bowl and set aside to cool and harden. (this could take a while)
Grease and sugar 2 - 6” springform pans, or a single bundt pan.
Separate the eggs and whip the egg whites with 2 Tbsp of the sugar until stiff peaks are formed.
Add sugar to the hardened brown butter and cream until very light and very fluffy.
Add egg yolks one at a time, beating in fully before adding next.
With mixer on low, slowly add flour.
When the flour is mixed in you’ll have a very stiff batter (like cookie dough) - stir 1/3 of the egg whites into this batter.
You don’t need to be careful, just get the whites mixed in.
Now carefully fold in the remaining egg whites, 1/3 at a time.
Pour batter into prepared pans, smooth tops and tap on counter to release any air pockets.
Bake for 45 minutes - or so.
Test for doneness with a wooden pick, if pick comes out clean or with dry crumbs, it is done.
Remove cake and allow to cool on a wire rack 5 - 10 minutes before tipping out of pan to continue cooling on wire rack.
*You can also bake this in a single Bundt pan for 1 hour and 30 minutes or so.
Prep Time: 60 minutes
Servings: 6