Recipe Talk

I am searching for the recipe for pound cake found in the McCalls Cooking School magazine that came out in the 70's. I recall it having 6 or 8 eggs that were separated and egg whites were folded into the batter.

MCCALL'S BEST POUNDCAKE

1 1/4 cups egg whites (9 egg whites)
3 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
9 egg yolks
2 cups soft butter or margarine
2 teaspoons vanilla or almond extract

1. In large bowl of electric mixer, let egg whites warm to room temperature - about 1 hour.

2. Meanwhile, preheat oven to 350 degrees F. Grease well and flour a 10-inch tube pan, or two 9-by-5-by-3-inch loaf pans.

3. Sift flour with baking powder and salt; set aside.

4. At high speed of electric mixer, beat egg whites until foamy. Gradually beat in 1 cup sugar, 1/4 cup at a time, beating after each addition. Continue beating until soft peaks form when beater is slowly raised. Gently transfer egg whites to medium bowl.

5. In same bowl of electric mixer, at high speed, beat egg yolks with remaining sugar, butter, and vanilla until light and fluffy - about 5 minutes.

6. At low speed, beat in flour mixture just until smooth and well combined.

7. At low speed, gradually beat in egg whites just until blended, scraping side of bowl and guiding batter into beaters with rubber scraper.

8. Turn batter into prepared pan; bake tube 65 to 70 minutes; bake loaf 60 to 65 minutes; or until cake tester inserted in center comes out clean.

9. Cool in pan on wire rack 15 minutes. Remove from pan; cool thoroughly on wire rack.

10. Serve plain, or frost as desired. To serve, cut into thin slices.

Source: McCall's Cookbook, 1963

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Mc Call's Cooking School

1992 Pound Cake /Desserts/Cakes 14

In the old days a pound cake was a pound of butter, a pound of sugar
1 pound of eggs, a pound of flour. Making them a real treat ment
for special occasions. Pound cakes is still a treat, but the rule of
thumb has given way to a specific blend of ingredients, and
a perfect cake depends more on a good recipe than on culinary skills.
Best recipe for the Perfect Pound Cake..

Cake:

1 cups egg whites (8 egg whites)
3 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
8 egg yolks
2 cups soft butter or margarine
2 teaspoons vanilla or almond extract
2 tablespoons lemon zest
1 tablespoon orange zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons water

Glaze:

1 teaspoon butter
1 cup confectioners sugar
1/4 teaspoon grated lemon zest
1 to 2 teaspoons frsh squeezed lemon juice

Directions:

1. In large bowl of electric mixer, let egg whites warm to room temperature - about 1 hour.

2. Meanwhile, preheat oven to 350 degrees F. Grease well and flour a 10-inch tube pan, or two 9-by-5-by-3-inch loaf pans.

3. Sift flour with baking powder and salt; set aside.

4. At high speed of electric mixer, beat egg whites until foamy. Gradually beat in 1 cup sugar, 1/4 cup at a time, beating after each addition.

Continue beating until soft peaks form when beater is slowly raised.

Gently transfer egg whites to medium bowl.

5. In same bowl of electric mixer, at high speed, beat egg yolks with remaining sugar, butter, and vanilla lemon juice and zest, orange juice and zest

until light and fluffy - about 5 minutes.

6. At low speed, beat in flour mixture just until smooth and well combined.

7. At low speed, gradually beat in egg whites just until blended, scraping side of bowl and guiding batter into beaters with rubber scraper.

8. Turn batter into prepared pan; bake tube 65 to 70 minutes; bake loaf 60 to 65 minutes; or until cake tester inserted in center comes out clean.

9. Cool in pan on wire rack 15 minutes. Remove from pan; cool thoroughly on wire rack.

10. Drizzle with a spoon glaze over top of cake and serve. Serves 16