What would be more uplifting during these sad times than baking a cake… perhaps sharing it? I can still run it up the hill to Leilah’s. I will put it on the table by the door, step back and we exchange a few words through our double masks. Irresponsibility might be around us, it IS what drives the virus, but we are different. We trust the science and we care for what happens to others.
One day this too will end… in the meantime we are learning about human nature; the lack of logic and ethical thinking. Altruism goes out the window with the slightest of inconvenience. People insist on getting together with family, holding celebrations, going on trips and holidays. It doesn’t matter that others are paying the price with their lives and those who care for them are burning out. Sad times… indeed.
WHITE CHOCOLATE POUND CAKE- Preheat the oven to 325F.
- Fully line two 9 inch cake pans.
- Beat the butter and sugar until very fluffy.
- Meanwhile in a separate bowl whisk together the flour, baking powder and the salt.
- One by one add the eggs to the butter mixture and beat to combine.
- Add the vanilla extract and beat to fully combine.
- Reduce the speed and begin to add from the milk and the flour mixture to combine.
- At the end beat the batter on high speed for a few seconds.
- Bake for 30 to 35 minutes or until cake tester inserted in the middle comes out clean
- Remove cakes from the oven and place them on a wire rack to cool.
- Make sure the cakes are fully cooled down before assembly.
- Cut both cakes horizontally in the middle.
- Spread each layer with the 1/5 of the buttercream, using the last part for the side.
- Spread the side with a thin layer of crumb coat and chill for half an hour.
- Spread the remaining buttercream over the crumb coat and decorate the top with Lindt chocolate pieces.
