Mini Pound Cake

This mini pound cake is buttery, dense and fragrant and with the addition of cocoa powder enhances the flavour. Alternatively, you can layer the cocoa batter or just swirl it in for a marbling effect. This is an easy to follow recipe and perfectly serves 3-4 people topped with a scoop of chocolate ice cream especially for kids or, a hot pot of coffee for anytime of the day.

Total Time

1hr

5.0

2 Ratings

Author: Anncoo Journal

Servings:

Ingredients

•

5.5 oz

Butter , softened

•

1/2 cup

Caster Sugar

•

2
(100 g)

Small Eggs

•

Eggland's Best Classic Egg , separated

•

1 tsp

Vanilla Extract

•

1 cup

All-Purpose Flour

•

1 tsp

Baking Powder

•

2 2/3 Tbsp

Unsweetened Cocoa Powder

or Hershey Cocoa Powder

•

1 2/3 Tbsp

Milk

Cooking Instructions

Preheat the oven to 180 degrees C (350 degrees F). Line a small loaf pan all sides up.

Beat Butter (5.5 oz) and Caster Sugar (1/2 cup) till light and fluffy with an electric mixer. Gradually add the Small Eggs (2) and Eggland's Best Classic Egg (1) Yolk into it, followed by Vanilla Extract (1 tsp) and mix well.

Sieve in All-Purpose Flour (1 cup) and Baking Powder (1 tsp) . Fold well with a rubber spatula. Take out a third of the batter into a bowl and fold well with the Unsweetened Cocoa Powder (2 2/3 Tbsp) and Milk (1 2/3 Tbsp) .

Layer the plain and chocolate batter (3 each) alternately into prepared pan or lightly swirl the batters with a fork to create marbling effects.

Bake in preheated oven at 180 degrees C (350 degrees F) for 15 minutes.

Lower temperature to 160 degrees C (325 degrees F) for another 20-25 minutes. Leave cake in pan until completely cool before slicing. Enjoy!

Nutrition Per Serving

CALORIES

560

FAT

37.1 g

PROTEIN

12.5 g

CARBS

46.9 g