POUND CAKE

Cuisine: United Kingdom

Ingredients:

Eggs – 4

Jaggery – 1 cup + 2 tablespoons (225g)

Whole wheat flour – 4.5 cups (225g)

Adulteration-free sunflower oil – 2 cups

Salt – as required

Vanilla powder – ¼ teaspoon

Method:

1. Separate the egg whites and egg yolks into two bowls.

2. Beat the whites and yolks separately until they become smooth and frothy.

3. Combine both mixtures.

4. Add jaggery and beat well.

5. Add sunflower oil and mix well.

6. Add vanilla powder and salt.

7. Add whole wheat flour gradually and mix until combined.

8. Mix until everything is evenly incorporated and the batter is lump-free.

9. Pour the batter into a greased Bundt cake pan.

10. Bake until the cake is well risen and a skewer inserted in the centre comes out clean.

11. Remove from the oven and allow the cake to cool before slicing.

Note:

• If the batter feels thick, you can add some coconut milk and mix until the batter reaches the required consistency.

• The whole wheat flour should be sieved before using for baking. Over a broad plate or a bowl, add flour into a thin cotton cloth or Fine-mesh sieve (A sieve is a circular gadget with a finely-woven mesh net used for sieving flour or rava) and tap the side with one hand. After sieving the flour, the particles left on top of the cloth or sieve should not be used for baking.