Brown Butter (Half) Pound Cake Recipe <br /> <br />Very close to the traditional pound cake - with the added flavour of browned butter, and some extra lightness from the whipped egg whites. <br /> <br />Ingredients: <br />1/2 pound (250g) butter <br />1/2 pound (250g) granulated sugar <br />1/2 pound (250g / around 4 ) eggs <br />1/2 pound (250g) all-purpose flour <br /> <br /> <br />Method: <br />Preheat oven to 350ºF (180ºC) <br />Over a medium low heat in a large straight sided fry pan, gently heat and brown the butter. <br />Pour into a mixing bowl and set aside to cool and harden. (this could take a while) <br />Grease and sugar 2 - 6” springform pans, or a single bundt pan. <br />Separate the eggs and whip the egg whites with 2 Tbsp of the sugar until stiff peaks are formed. <br />Add sugar to the hardened brown butter and cream until very light and very fluffy. <br />Add egg yolks one at a time, beating in fully before adding next. <br />With mixer on low, slowly add flour. <br />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. <br />You don’t need to be careful, just get the whites mixed in. <br />Now carefully fold in the remaining egg whites, 1/3 at a time. <br />Pour batter into prepared pans, smooth tops and tap on counter to release any air pockets. <br />Bake for 45 minutes - or so. <br />Test for doneness with a wooden pick, if pick comes out clean or with dry crumbs, it is done. <br />Remove cake and allow to cool on a wire rack 5 - 10 minutes before tipping out of pan to continue cooling on wire rack. <br /> <br />*You can also bake this in a single Bundt pan for 1 hour and 30 minutes or so. <br /> <br />Prep Time: 60 minutes <br />Servings: 6
