Royal Pound Cake (Basic recipe)
Royal pound cake based on Credi Royal Cake
Ingredients
- 10.000 g – 100% CREDI ROYAL CAKE
- 5.500 g – 55% Dairy butter or margarine
- 5.000 g – 50% Whole egg
Working method
- Stir the dairy butter or margarine smooth and creamy at the lowest speed in the machine bowl with the whisk. Then add the remaining ingredients and stir for approx. 10 minutes together in the lowest gear again, specific gravity is approx. 880-900 g/l.
- Scale approx. 360 grams for the baking tin 20 x 9 x 7 cm or approx. 810 grams 29 x 11 x 9 cm. The baking nature of Credi Cake Royal is generous, so dose approx. 10% less than usual.
- Bake approx. 50 minutes at 170-180°C. (360 grams) or approx. 70 minutes at 160-170°C. (810 grams).
Additional flavor can be added, for example lemon zest for a refreshing ‘bite’.
