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Pound cake

TRADITIONAL (ABOUT 15 SLICES)

Preparation time:

about 30 minutes, excluding cooling time

Baking time: 75–80 minutes

For the tin (25 x 11 cm/10 x 4½ in):

a little fat, flour

For the sponge:

250 g/9 oz (1¼ cups) soft margarine or butter 225 g/8 oz (1⅛ cups) sugar 1 sachet vanilla sugar 1 pinch salt a few drops Dr. Oetker Natural Lemon Extract 4 eggs (medium) 125 g/4½ oz (1¼ cups) plain (all purpose) flour 125 g/1 oz (3 tablespoons) cornflour (cornstarch) 1 level teaspoon baking powder

For the glaze:

150 g/5 oz dark chocolate 1 tablespoon cooking oil

Per slice:

P: 3 g, F: 20 g, C: 33 g, kJ: 1371, kcal: 328, CU: 3.0

1 Grease and flour the cake tin.

Preheat the oven:

Top/bottom heat:

about 200 °C/400 °F (Gas mark 6)

Fan oven: about 180 °C/350 °F (Gas mark 4)

2 Whisk the margarine or butter in a mixing bowl using a hand-mixer with whisk attachment until soft. Add the sugar, vanilla sugar, salt and flavouring, stirring all the time until you obtain a smooth, even mixture.

3 Add the eggs, one after the other, whisking each egg for about ½ minute on the highest setting. Mix together the flour, baking powder and cornflour (cornstarch) and whisk briefly in two instalments on the medium setting. Transfer the sponge into the cake tin, smooth the surface and put it on a shelf in the bottom third of the preheated oven.

4 Bake the cake for 15-20 minutes. Then make a lengthways cut about 1 cm/⅜ in deep in the middle of the cake with a sharp knife. Put the cake back in the oven and reduce the oven temperature to top/bottom heat: about 180 °C/350 °F (Gas mark 4), fan oven: 160 °C/325 °F (Gas mark 3). Bake the cake for a further 60 minutes.

5 Remove the cake from the oven and leave in the tin for about 10 minutes. Then take it out and leave to cool on a rack.

6 For the glaze, break the chocolate into chunks and melt with the oil in a bain-marie over low heat, stirring all the time. Coat the cooled cake with this glaze (small photograph on the left). Leave the glaze to set.