Pound Cake with strawberries
- 250g caster sugar
- 250g unsalted butter
- 4 eggs, separate yolk from egg white
- 300g all-purpose flour
- 1 ½ teaspoons baking powder
- pinch of salt
- 2 teaspoons vanilla extract or 1 sachet vanilla sugar
- 400g fresh strawberries
- 2 tablespoons sugar (optional)
Instructions
- Preheat oven to 180°C. Line your 30cm long loaf pan with a baking sheet.
- Using a hand mixer or a stand mixer cream the sugar with the softened butter until very fluffy. Separate your eggs yolks form the egg whites and collect the egg whites in a medium size bowl. Add the egg yolks one at the time to the sugar/butter mixture until combined. Scrape down the sides and bottom of the bowl if needed.
- Add all the dry ingredients until everything is well combined. Beat the egg whites into stiff peaks and using a spatula fold gently into the batter.
- Wash your strawberries and remove the stalks. Purée 200g of strawberries with the sugar (optional) and finely dice the remaining 200g. You can of course vary that if you prefer a more chunky or smooth consistency. Using a spatula gently mix the purée and diced strawberries with the batter. Don´t over mix- you should still be able to see streaks of purée running through the batter.
- Place the batter in the baking tin and bake for about one hour at 170°C. When a wooden toothpick comes out clean the cake is done. Let cool a little. Sprinkle with powdered sugar.
