CAKE EGGS RECIPES

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SIX EGG POUND CAKE RECIPE | ALLRECIPES



Six Egg Pound Cake Recipe | Allrecipes image

This recipe for the best pound cake ever rises very high above all others thanks to the use of six eggs. Top with confectioners' sugar or glaze.

Provided by Diane Dippolito

Categories     Desserts    Cakes    Pound Cake Recipes

Yield 14 servings

Number Of Ingredients 8

3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2?½ cups white sugar
1?½ cups butter
6 eggs
1?½ teaspoons vanilla extract
¾ cup milk

Steps:

  • Grease and flour a tube or Bundt® pan. Do not preheat oven.
  • In a medium bowl, mix flour, baking powder and salt. Set aside.
  • In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla.
  • Add flour mixture alternately with milk. Beat until smooth. Pour batter into the prepared pan.
  • Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C), and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.

Nutrition Facts : Calories 449.1 calories, CarbohydrateContent 57.3 g, CholesterolContent 133.1 mg, FatContent 22.4 g, FiberContent 0.7 g, ProteinContent 6.1 g, SaturatedFatContent 13.4 g, SodiumContent 363.6 mg, SugarContent 36.6 g

CHINESE EGG CAKE—OLD STYLE BAKED VERSION | CHINA SICHUAN FOOD



Chinese Egg Cake—Old Style Baked Version | China Sichuan Food image

Old-styled Chinese egg cake

Provided by Elaine

Categories     Dessert

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12

Number Of Ingredients 5

2 middle size eggs ( ,room temperature eggs)
60 g cake flour ( ,1/2 US cup)
40 g castor sugar ( ,around 3 tablespoons+1 teaspoon)
5 g oil ( ,olive oil or other vegetable oil around 3/4 teaspoon)
warm water ( ,for speeding up the whipping process, not required in summer days.)

Steps:

  • Preheat the oven to 180 C around 350F.
  • Prepare a larger container and add half full warm water, then place your mixing bowl on the warm water. Add eggs and castor sugar. Whip at medium speed until light and fluffy. And then use low speed to remove some large bubbles. This step is the key of success and may take 12- 15 minutes until the mixture reach the ribbon stage.
  • Shift flour in. Then use a spatula to combine well. And lastly add oil and well combined too.
  • Prepare a mini 12 paper lined muffin tin mold and pour the batter in.
  • Bake at the middle rack for 15 to 20 minutes until the surface is well colored.

Nutrition Facts : Calories 45 kcal, CarbohydrateContent 7 g, ProteinContent 1 g, FatContent 1 g, CholesterolContent 27 mg, SodiumContent 10 mg, SugarContent 3 g, ServingSize 1 serving

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