The thoughts are in a quarrel in my mind, concerning the name of this recipe. Eggless cream cheese pound cake, won’t be an appropriate name, because traditionally a pound cake had a pound of each of four ingredients — flour, butter, eggs, and sugar. Pound cake, originated in Europe in the first half of the 18th century, initially weighed four pounds. We have preserved the original, simple-to-remember-ratio of this recipe and yet we have driven it to a contemporary time bringing-in a few alters to suit our textural and calorie concerns.
You will hardly find any cafe making the pound cake with the original pound cake recipe measurements today. We have tweaked the recipe over the years and I think it is fair enough to adapt and adjust in a recipe. The flavour, aroma and texture hold the uttermost importance in the outcome. But how fair it is to give the original authentic name to a highly tweaked recipe?
My last post of cream cheese pound cake was appreciated and loved. This morning Simi Shaju Plakka tagged me to her post, mentioning that she successful baked the cake following my recipe and was very happy with the outcome. She was kind enough to share the picture too. At the same time, I have had several requests to share the eggless version of the same cake. So without any adieu, I went ahead and baked this fab cream-cheese cake without eggs.
The debate regarding the name for this particular cake continues. But as they say,” naam me kya rakha hai” Cake to cake hota hai, bus tasty hona chahiye.
So with 100% grantee to an amazing bake, I share this recipe with you here. Cream cheese-cake which is very close to pound cake and you don’t need eggs for this recipe.
My target was to get a beautiful crumb and a delicious bake. The whole focus was to get the recipe of the cake batter which will turn out amazing no matter in which cake pan you bake it. I have baked this cake in small cups, you can bake as you like. The bigger deeper container will take longer in the oven.
Bundt cake pan would be ideal for this cake and that will take around 50 -60 minutes at 160*C in the oven. Nordic Ware ProForm Bundt Pan with Handles An average 8 inch round cake pan will take 30-40 minutes. But cups will take 20-25 minutes. And small cupcake size paper cups will take around 15 -20 minutes to bake. Use your best judgement on the time. The batter is same, I have just given you baking times for different size cake pans.
Don’t try to open the oven door in the middle of the bake. When are nearing the end of the bake time according to the cake pan, you can open the door and check on the doneness, by inserting a long toothpick in the centre of the cake. If the toothpick comes out wet, the cake will take more time to bake and if the toothpick comes out clean, your cake is done.
Please go through the pound cake recipe here to know few dos and don’ts of cake baking.
150 gm of butter (room temperature)
150 gm of cream cheese (room temperature)
1 cup of granulated white sugar
1/2 cup whisked yoghurt
1/2 teaspoon of vanilla extract
1 and 1/2 cups of all-purpose flour
2 teaspoons of cornstarch
1 teaspoon of baking powder
1/2 teaspoon of salt
1/4th teaspoon of baking soda
1 teaspoon vinegar
2 tablespoons of whisked yoghurt
Preheat the oven ay 160*c and Butter and flour an 8-inch bundt pan.
In the bowl of your electric mixer (with the paddle attachment), or with a hand mixer, beat the butter and cream cheese until smooth.
Gradually add the sugar, scraping down the sides of the bowl as needed. Continue beating on medium-high speed until light and fluffy (about 5 minutes).
Add the vanilla, and beat until incorporated.
Add the yoghurt, and mix well after addition. Remember to scrape down the sides of the bowl as needed.
Once done, on the top of prepared batter sift the flour, baking powder, baking soda and salt.
Add the flour mixture, in three additions, and mix just until incorporated.
In a small bowl mix, 2 tablespoons of whisked yoghurt with 1 teaspoon of vinegar and combine well. Add it to the prepared batter and combine well using a rubber spatula.
Pour the batter into the prepared pan and smooth the top. Bake for about 50 – 55 minutes or until the cake is golden brown and a toothpick inserted in the centre comes out clean.
Remove the cake from the oven and place on a wire rack to cool for about 20 – 30 minutes so it has time to set.
Remove the cake from the pan to finish cooling. This cake will keep about 3 to 4 days at room temperature and about one week in the refrigerator. Can also be frozen.
Serves 12 – 14 people.