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01-04-2012, 08:37 PM
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#11
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Jedi Master
Site Moderator
Join Date: Jul 2010
Location: Mos Eisley, Tatooine
Posts: 2,075
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I'm really glad it worked out for you Alix. Looks wonderful!
.40
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I felt a great disturbance in the force...like my risotto was burning.
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01-04-2012, 08:39 PM
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#12
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 21,597
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Tastes pretty darned awesome too! This sucker is sooooo good. My DH is completely hooked. It was amazing before, but the eggnog sub really hit the spot for him.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix 
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01-07-2012, 05:18 PM
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#13
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Chef Extraordinaire
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,142
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no wonder elvis was so fat. seven eggs, good lord .
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"life isn't about how to survive the storm but how to dance in the rain" 
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01-07-2012, 11:11 PM
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#14
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Master Chef
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 6,018
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Quote:
Originally Posted by babetoo
no wonder elvis was so fat. seven eggs, good lord .
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I thought the original recipe for pound cake was a pound of eggs, a pound of sugar, a pound flour...
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May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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01-09-2012, 09:16 PM
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#15
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 21,597
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So good...soooooo gooooood.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
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02-22-2012, 08:12 PM
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#16
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 21,597
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Got one of these babies in the oven right now and I tweaked the recipe a bit for fun. Used 1/2 cup sour cream and filled to 1 cup with 1% milk. Used only 6 eggs (that's all that was left) and added a sniff of maple flavoring as well. I'll let you know how it tastes.
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You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
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02-25-2012, 07:24 AM
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#17
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Head Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 1,510
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Elvis Sponge & Elvis Grilled Peanut Butter & Banana Sandwich
Interesting historically factual question is, what makes an Elvis sponge cake or an Elvis Grilled peanut butter, bacon and banana sandwich ?
It is quite an interesting account ... Back in 1986, I had met two women, a mother and daughter team. The daughter was preparing a Start Up Project for a well known café on Ocean Drive, in South Miami Beach, Florida. Renee´s older daughter had travelled throughout Tennessee and Mississippi and thus, was also planning a restaurant of her own, which she opened shortly after finishing her start up project ... She had put on her Carte and Elvis Grilled Peanut Butter & Banana Sandwich ... She had researched and obtained the recipe from his Museum Home in Mississippi, located close to Memphis, and was told of his love for this sandwich ...
I do have the recipe, from Renee, the mother of the woman who put it on her carte ... do not remember her name ... she has another daughter in Old Alexandria, Virginia --- and her son David, in Miami, the youngest.
Interesting account, even if it can be questioned ...
Please let us hear from all of you,
M.C.
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" A cellar without wine, a home without a loved one and a purse without money are the three deadly plagues " ... 1839: Mr. Cyrus Redding.
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02-26-2012, 09:44 AM
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#18
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 21,597
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Quote:
Originally Posted by Alix
Got one of these babies in the oven right now and I tweaked the recipe a bit for fun. Used 1/2 cup sour cream and filled to 1 cup with 1% milk. Used only 6 eggs (that's all that was left) and added a sniff of maple flavoring as well. I'll let you know how it tastes.
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The cake was (as usual) fabulous. No difference to the crumb or flavour really. This cake is so good it needs nothing, but stands up so well to "stuff" on it. We were all just cutting slabs and walking around eating them out of our hands like toast. LOL!
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You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
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02-26-2012, 09:46 AM
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#19
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Head Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 1,510
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The sponge looks lovely for morning coffee
Alix: Thanks for your recipe and post. I am going to bake one next week. I shall let u know our views.
Have a nice Sunday,
Margi.
__________________
" A cellar without wine, a home without a loved one and a purse without money are the three deadly plagues " ... 1839: Mr. Cyrus Redding.
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Elvis Presley's Favorite Pound Cake
forty_caliber
This is one of my family's favorite cakes. Put one together yesterday. The real trick is to closely follow the directions concerning mixing times. Let the stand mixer run and do the work.
Elvis Presley's Favorite Pound Cake
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Recipe By: Adapted from Gourmet
Yield: Makes 10 to 12 servings
Ingredients:
2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan
3 cups sifted cake flour (not self-rising, sift before measuring) plus additional for dusting
3/4 teaspoon salt
3 cups sugar
7 large eggs, at room temperature 30 minutes
2 teaspoons vanilla
1 cup heavy cream
Special equipment: a 10-inch tube pan (4 1/2 inches deep, not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)
Directions:
1. Put oven rack in middle position, but do not preheat oven.
2. Generously butter pan and dust with flour, knocking out excess flour.
3. Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
4. Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
5. Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.
3 stars
1 reviews
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