Elvis Presley Pound Cake

This cake has aroused my curiosity - Why Elvis Presley Pound Cake? Is it Elvis' favourite, if so it must be good! Secondly, bake in COLD OVEN - since I started baking I have not heard of baking in a cold oven.  Then I read about the good reviews by some bloggers who tried this cake but being kiasu I emailed Lena to clarify some of my doubts and once doubts cleared, here comes my Elvis Presley Pound Cake.

I bought this bundt pan from the US last year while holidaying and am really pleased to see it so beautifully inverted.  Yeah ... yeah!

I first saw it posted by Wendy .  Then I saw Lena's post on this cake too.  Lena's photo was very well captured and it seemed to beckon me to try it,  taste it for yourself - its good!

This cake has a very fine texture, soft and moist.  I think its worth a try.  Occasional indulgence in high sugar content cake is ok lah.

Lena, mine don't look so crumbly like yours? I think mine no 'selling power'! :(

Recipe adapted from Lena and Wendy


Ingredients

225gm butter (cold butter)
350gm sugar (reduced from original recipe of 600gm or 3 cups)
½ tsp salt (my butter is salted, so I reduced the salt but did not eliminate this as I usually will due to the high sugar content of the cake)
7 eggs
2 tsp vanilla extract
250ml /1 cup whipping cream (do not use non dairy) (I used only 200ml)
350gm cake flour

Method:

1. Put oven rack in middle position, but do not preheat oven.

2. Generously butter pan and dust with flour, knocking out excess flour.

3. Sift together sifted flour and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).

4. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer.

5. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes(I just beat for 2 mins). Batter will become creamier and satiny.

6. Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F/175C

7. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours (mine was nicely done at 1 hour). Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

Enjoy ....