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Colombian Pound Cake

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)110.9345
Energy (kCal)7351.476
Carbohydrates (g)787.4927
Total fats (g)416.3388
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pre-heat the oven to 325 degrees. | 2. Cream the butter until fluffy; gradually add the sugar, continuing to beat until the mixture is very light and fluffy. | 3. Add the egg yolks, one at a time, continuing to beat on medium-high speed. | 4. Stir in brandy and vanilla and mix well. | 5. Sift the flour and salt together into the butter/egg mixture and blend very well. | 6. Beat the egg whites until stiff and dry. | 7. Fold the whites into the batter with a rubber spatula until no white bits are visible--but be gentle. | 8. Butter one ten inch cake pan (or small loaf tins if you want to freeze some). | 9. Place parchment paper on the bottom of the buttered pan and press it down, then turn the paper so it is buttered on both sides. | 10. Pour the batter in the pan and give it a bit of a whack against the counter to make sure it is settled in the pan. | 11. Bake for about an hour, or until the cake begins to pull away from the sides and a knife inserted in the middle comes out clean. | 12. Cool on a rack. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2 cups unsalted softened 3255.18 0.2724 3.859 368.2394
    sugar 1 1/2 cups 1208.97 302.394 0.0 0.0
    egg 9 separated 643.5 3.24 56.52 42.795
    brandy 2 tablespoons - - - -
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    cake flour 4 1/2 cups sifted 2231.73 481.055 50.553000000000004 5.3019
    salt 1/2 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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