White Spice Pound Cake

By norsegal8

This variation on basic pound cake eliminates some of the cholesterol by using egg whites instead of egg yolks. The cake, however, seems just as rich because of the fragrant addition of cinnamon, cloves, and cocoa. The inspiration for this special blend is a gift from my wonderful friend Nancy Blitzer. When making her spice cake, she also replaces the usual vanilla with brandy - an interesting subtlety that I have adopted for mine as well.
This cake is exceptionally moist and velvety with a positively addictive flavor. It is geat to have on hand in the freezer for unexpected company.
Aside from the flavoring and the substitution of egg whites for whole eggs, the formula in this cake is identical to the one for Perfect Pound Cake but is one third larger. In this version it is still possible to have a melting, tender quality dspite the larger size because there are no egg yolks to toughen it.

Ingredients

• 1/4 cup milk
• 4 large egg whites
• 2 teaspoons brandy
• 2 cups sifted cake flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1 1/2 teaspoons unsweetened cocoa
• 16 tablespoons unsalted butter, softened

Details

Servings 10

Preparation

Step 1

Preheat the oven to 350 degrees. Grease a 6-cup loaf pan, line the bottom with parchment, then grease and flour the parchment and the entire pan. Or, if using a fluted tube pan, grease and flour it.

In a medium bowl, lightly combine the milk, egg whites and brandy.

In a large mixing bowl, combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and 1/2 the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 minute to aerate and develope the cake's structure. Scrape down the sides. Add the rest of the egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.

Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will almost fill the pan. Bake for 45 to 55 minutes in a loaf pan, or 40 to 50 minutes in a fluted tube pan, or until a wire cake tester inserted into the center comes out clean and the cake springs back when pressed lightly in the center. The cake should begin to shrink from the sides of the pan only after removed from the oven.

To get an attractive split down the middle of the crust when using a loaf pan, wait until the natural split is about to develope (about 20 minutes) and then with a lightly greased knife or single-edged razor blade to make a shallow mark 6 inches long down the middle of the cake. This must be done quickly so that the oven temperature does not remain open very long or the cake will fall. When the cake splits, it will open along the mark.

Let the cake cool in the pan on a rack for 10 minutes, then invert onto a greased wire rack. If baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up and cool completely before wrapping airtight.