Pound Cake Butter Cream Frosting
- RECIPE CATEGORY: Dessert
- Cuisine: American
- type: Non Veg
- 1 hour 30 mins
- 100 gD’lecta Unsalted Butter
- 100 gCastor Sugar
- 2 NosEggs
- 1 TspVanilla
- 100 gFlour
- 1/4th TspBaking powder
- 100 gD’lecta Unsalted Butter (room Temperature)
- 150 gIcing Sugar
- Few dropsYellow Food Colour
For Pound Cake:
Whisk Cream , butter and sugar together till light and fluffy.
Whisk the eggs lightly with vanilla and gradually add the eggs to the butter and sugar.
Sieve flour and baking powder together and fold into the butter-sugar-eggs mix.
Pour the Cake mix into a greased bar cake mould and bake at 180°C for 40 minutes.
Once baked, let the cake cool.
For the icing:
Beat unsalted butter lightly.
Add icing sugar and food colour to the butter and beat till light and fluffy.
Cut slices of pound cake. Thickness should be approximately 0.5 cm.
Trim the edges to make a perfect square like a bread slice.
Heat a pan and grease it with butter. Toast the pound cake slices only on one side till they become golden brown.
Let them cool.
Now spread thin layer of the frosting. Make sure they do not spread out of the edges.
Serve this as a sandwich.