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Viennese Pound Cake
2 sticks plus 2 tablespoons unsalted butter, at room temperature
1 1/4 cups sugar, divided
5 large eggs, separated
1 1/3 cups all-purpose flour
1/3 cup cornstarch
1 pinch salt
Position rack in center of oven; heat to 350 degrees F (325 degrees F if using nonstick pan). Butter and flour an 8-inch Gugelhupf pan or fluted Bundt pan. Tap out excess flour.
Beat butter at high speed until smooth, about 1 minute.
Add 3/4 cup sugar and beat, occasionally scraping down bowl, until very light in color and texture, about 4 minutes.
Add egg yolks one at a time, beating well after each addition.
Beat egg whites in a medium bowl until they form soft peaks.
Gradually add remaining 1/2 cup sugar and beat until whites form stiff, shiny peaks.
Fold egg whites into butter mixture.
Sift flour, cornstarch and salt together.
In two additions, fold flour into the butter mixture.
Spoon batter into cake pan and smooth the top.
Bake about 50 minutes, until a wooden pick inserted in the center comes out clean.
Cool on a wire rack for 10 minutes.
Invert and unmold cake onto the rack and cool completely.
Yield: 8 to 10 servings
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