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. 5 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’.
