Saturday, 21 February 2015

NOTHING LIKE HOMEMADE


Other than arthritis of the neck, Dad has weakness in the legs which means that he would have to undergo physiotherapy to strengthen those muscles. Basically he is deemed Fall Risk and there's no telling whether he would fall again at home so he will have to remain in the hospital for another week or so.  When I visited him last evening the staff informed me that Dad was caught trying to sneak into the washroom unsupervised. Bad boy! 

The hospital ward came alive with visitors yesterday.  Even his brother came, family in tow.  I'v never seen Dad smiled so much.  Like a kid, Dad loves being fussed over.

Some weeks ago I brought home a small butter loaf from a neighbourhood bakery.  According to Mom, Dad ate it over a span of several days, saving whatever he could not finish in the fridge. He even commented that the cake remained “smooth as silk” throughout.  That got me worried about what actually went into that cake!  

Nothing compares to homemade. At least I know what's in it!  I baked this for Dad who is still in the hospital.

Pound Cake with Chocolate Chips 

The Pound Cake refers to a type of cake traditionally made with a pound each of four ingredients: flour, butter, eggs, and sugar.  The French call it "Quatre quarts" (literally "4 fourths"), which again reflects the equal amounts of the 4 ingredients.  

I used a 14-cm (5-1/2 inch) mini Bundt pan (chanced upon it while shopping in Taipei some years ago) but a foil loaf pan that measures 20.5cm x 10cm at the rim would also work.  You can find it in SKP

100 grams all-purpose flour 
2/3 teaspoon baking powder 
100 grams egg 
1 teaspoon pure vanilla extract 
100 grams salted butter 
100 grams caster sugar 
50 grams semi-sweet chocolate chips 


Place a rack in the centre of your oven and preheat the oven at 180 degrees C. 

Lightly butter and flour a 2-cup (14-cm) Bundt pan. Have all ingredients at room temperature. 

Sieve the flour and baking powder into a bowl. Set aside. 

In a small bowl, lightly beat together the egg and vanilla extract. 

In a mixing bowl, beat butter until creamy and smooth then add sugar. Continue to beat until the mixture is very light in colour and texture. Add the egg very slowly, about 1 tablespoon at a time. Beat until mixture is fluffy and pale ivory in colour. Add flour mixture in 3 - 4 additions, then stir in the chocolate chips. 

Spoon the batter into prepared pan, and spread evenly with a spatula. Bake the cake until the top springs back when pressed lightly and a skewer inserted in the centre of the cake comes out free of batter, about 40 minutes. Transfer to a wire rack and let cool for 10 – 15 minutes before turning the cake out of the pan. 

Enjoy it with black coffee.

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