Brown Butter (Half) Pound Cake
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Brown Butter (Half) Pound Cake Recipe
Very close to the traditional pound cake - with the added flavour of browned butter, and some extra lightness from the whipped egg whites.
- 1/2 pound (250g) butter
- 1/2 pound (250g) granulated sugar
- 1/2 pound (250g / around 4 ) eggs
- 1/2 pound (250g) all-purpose flour
Preheat oven to 350ºF (180ºC)Over a medium low heat in a large straight sided fry pan, gently heat and brown the butter.Pour into a mixing bowl and set aside to cool and harden. (this could take a while)Grease and sugar 2 - 6” springform pans, or a single bundt pan.Separate the eggs and whip the egg whites with 2 Tbsp of the sugar until stiff peaks are formed.Add sugar to the hardened brown butter and cream until very light and very fluffy.Add egg yolks one at a time, beating in fully before adding next.With mixer on low, slowly add flour.When the flour is mixed in you’ll have a very stiff batter (like cookie dough) - stir 1/3 of the egg whites into this batter.You don’t need to be careful, just get the whites mixed in.Now carefully fold in the remaining egg whites, 1/3 at a time.Pour batter into prepared pans, smooth tops and tap on counter to release any air pockets.Bake for 45 minutes - or so.Test for doneness with a wooden pick, if pick comes out clean or with dry crumbs, it is done.Remove cake and allow to cool on a wire rack 5 - 10 minutes before tipping out of pan to continue cooling on wire rack.*You can also bake this in a single Bundt pan for 1 hour and 30 minutes or so.
Details:Prep time: Cook time: Total time: Yield: 6-8 servings