This is a sheet pan version, meant to be cooked in a full-size pan and cut into shapes. When cooking, it will get a very rich, golden brown color, with a crinkly, crunchy top.If used in place of ladyfingers in tiramisu, one batch of pound cake will make enough for three batches of tiramisu.
Course Dessert
Cuisine American
Ingredients
8ozbutter
600gramsgranulated sugar
6large eggs at room temperature
240gramsall-purpose floursifted
115gramscake flour
8ozsour cream
0.5ozpure vanilla extract
Instructions
Preheat convection oven to 325 degrees F.
Grease a full size sheet pan and line bottom with parchment paper. Lightly grease parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter on medium speed until smooth. Add sugar and mix until smooth, about 2 to 3 minutes on medium speed.
Add eggs, one at a time, beating until the yolk disappears into the batter before adding the next egg.
Add sifted flours and sour cream, alternating between the two, beginning and ending with flour.
Add vanilla and mix on low until well combined.
Carefully spread thick batter on prepared pan and spread evenly with an offset spatula. Tap on bench to remove bubbles.
Bake for 45-50 minutes rotating twice during the cooking time at 15 and 30.
Cake is done when wooden toothpick comes out clean and top is a uniform rich golden brown.