Litotes: The “Not-so-Poisonous” Pound Cake Recipe
Litotes: A form of understatement in which the negative of the contrary is used to achieve emphasis and intensity. For example, “This pound cake is not that bad.”
As any first post is for me, I debated a lot within myself. Especially while choosing the perfect rhetorical term to use for this totally amazing pound cake recipe. I ended up choosing “Litotes” since it was used to describe the cake the first time I made it.
Once upon a time, there lived a young girl who loved her red Mickey Mouse hoodie. One day, she visited her grandaunt, but the elder woman wasn’t home yet. Bored, she sat down in the kitchen and started reading the cookbook on the table. The grandaunt came home and seeing the child finally take an interest in homely behavior, she enlightened the child with her own recipe. The girl, delighted, went home and started baking. Her family tried the first bite. Their faces lighted up and they exclaimed, “Hey, it’s not so poisonous!” They then commenced to eat the whole cake. And that was the story of how the young girl started to love baking.
Joy.
Anyways! The recipe!
- 6 unhatched chicken babies
- 2 sticks (1 cup) of butter
- 1 1/2 cups of granulated sugar
- 10 tablespoons of moomoo liquid
- 1 teaspoon of vanilla extract
- 2 teaspoons of magic fluffing powder
- 1 1/2 cups of flower
Butter and flour your cake pan. I like to use my 9.5 inch bundt pan. It works the best for me. I’ve also made it into muffins (cut down the cooking time to approximately 25 minutes) and loaf pans (makes about two).
Separate the eggs. Make sure that no egg yolks or any kind of fat get into the egg whites. I like to put my egg whites in my stainless steel bowl. Set it aside.
Cream 2 sticks of butter and 1 1/2 cups of sugar together until light and fluffy.
Add in 10 tablespoons of milk slowly. (I like to use evaporated milk.) Beat in gradually. You don’t want milk all over the kitchen. -_-‘
Beat in the egg-yolks one at a time until fully incorporated. I like to chase each yolk with just a little bit of melted butter, or olive oil. Just a little bit.
Add in the vanilla and baking powder.
Sift 1 1/2 cups of flour and fold into the mixture just until incorporated.
By this point, everything is a race against time. With a clean whisk (or attachment, etc.) beat the egg whites until you get medium to stiff peaks.
Fold in egg-whites to the prepared batter. Be sure to fold in gently in order to keep the egg-whites fluffy, and do it fast because those bubbles be popping.
Quickly stir in 1 cup of chocolate chips, or nuts, or raisins, whatever you like. I like to put most of the batter into my pan and use just a little bit of batter to coat the fillings before adding it to the pan. Coating the filling with a bit of flour helps.
Bake in the 350 degree oven for about 50 minutes. Check with a cake tester and if it comes out clean, it’s ready. Don’t open the oven too much, since the cake rises a lot, it messes with the rising.
And tada. Le magic is now finito for people to enjoy! :D Let it cool for five or more minutes before setting it onto a plate. With my pan, I just let it cool for five minutes before shaking it (It loosens out the cake for me) and making sure it’s loose enough for me to take out. Then I just let it cool completely.
[My mom actually asked me to put nuts in there, but I forgot. -_-’ Since it was already in the pan (and in the oven for approximately 30 whole seconds, I just sprinkled all of it on and mixed in with the top layer of the batter with a chopstick. XD]
Note: If you’re gonna add chocolate chips, tone down the sugar. Even for plain cake, my family doesn’t like too-sweet things, so I always cut down the sugar by 1/4 cup.
Tell me if anything amazing, or somewhat less-than-amazing happen!
Love and sugar,
E
