Cold Oven Pound Cake

By garciamoss

Ingredients

• 5 eggs, separated
• 2 sticks salted butter
• 1/2 cup solid shortening
• 3 cups sugar
• 1 teaspoon vanilla extract
• 1 cup milk, 2% or less (do not use whole)
• 3 cups all-purpose flour

Details

Adapted from food52.com

Preparation

Step 1

Grease and flour a tube or bundt pan. Set aside.
Separate the eggs; the yolks go in a small bowl. The whites go into a medium bowl. Set both aside.
Using a stand mixer, cream the butter, shortening, and sugar until light and fluffy.
Add the egg yolks to the creamed mixture and beat until incorporated.
Pour the vanilla into the milk.
Pour 1/3 cup of the milk mixture into the butter, sugar, and egg mixture along with 1 cup of flour. Beat only until incorporated -- do not overmix. Repeat the milk and flour additions twice more until all is used and beaten until just incorporated.
Beat egg whites until stiff but not dry, and fold gently into the cake mixture.
Pour the mixture into the greased and floured tube pan and place the pan into the cold oven.
Turn the oven on to 300° F. Bake the cake for 45 minutes.
Raise the temperature to 325° F and bake another 45 minutes.
Remove from the oven and place the pan on a cooling rack for 20 minutes. Then, run a knife around the edge and invert the cake onto the rack and then back onto a plate.
Serve right then, or toasted in the morning for breakfast, or with macerated fruit and ice cream for dessert.