I found this recipe on https://blog.giallozafferano.it/lacucinadivane/ciambella-soffice-per-colazione/. This pound cake has been a true revelation. I slightly changed the amounts of some ingredients and added the vanilla extract but I love the fact that contains olive oil instead of butter. The potato flour (potato starch?) and the whites whipped separately give a lovely spongy texture to the cake. Enjoy this fabulous Spongy Pound Cake!
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Ingredients
4 eggs room temperature (yolks and whites separated)
180 g sugar
220 g flour
80 g potato starch
15 g baking powder
150 ml milk
120 ml olive oil
lemon zest and vanilla extract
opt. sugar pearls or powdered sugar
Directions
- whip the whites nicely firm and put aside
- with an electric mixer whip yolks and sugar for a few minutes until the batter has “fluffened” in size
- add milk and oil to the egg batter
- add grated zest and vanilla extract
- incorporate the 2 flours plus the baking powder to the batter
- with a wooden spoon gently add the whipped whites from the bottom upward trying to preserve the foamy texture
- add the batter to a no-stick pound cake pan (opt. add sugar pearls on the top)
- Oven at 350 F* for about 40/50 minutes depending on your oven
- let cool down and enjoy, if you like, with powdered sugar.
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