Thanks for stopping by, I am Chef Billy Parisi and you are watching fixmyrecipe.com. You send me in the recipes and we fix them for you. Our new fix goes to Dorthy from, I don't think she is from Kandas, but just in case she is, let us know next time, where you are from? We want to tell everybody. She sent me another recipe for pound cake, need some serious help, it's not cooked in the middle. Don't worry Dorthy we are going to fix you right up.
Alright, Dorthy, now we need to cream our butter till it is really nice and fluffy, takes about ten minutes or so. Then we are going to add in our sugar and in the mean time we are going to separate our eggs. Dorthy, once the sugar and butter are completely mixed together, at this point we want to add our egg yolks two at a time and in between make sure it is mixed very well.
After it is altogether, it is going to be super nice and fluffy. At that point we are going to add in our brandy, nutmeg, and salt. Alright Dorthy, most of our ingredients are combined. Now, remember that flour you sifted three times. We are going to poured it in three separate batches. Be sure, to scrap the sides after every single one. We want it to be completely combined then, I am going to show you the next step.
Dorthy, while our batter is coming together in the mean time, we need to whisk together these egg whites, till they form stiff peaks in a super nice dry and clean bowl. Dorthy, you are self of kind of work today that I just put in so, please fill free to use an egg beater. At this point let us go ahead and add our egg whites into the batter. Make sure it is completely combined. You don't want to see any streaky white in our batter.
Okay, everything has come together so nicely. Let us go ahead and pour the batter in our pans that we have greased and lined up with parchment paper. We are going in the oven on three hundred and twenty-five degrees. It takes roughly seventeen to eighteen minutes for a perfect golden brown.
Oh, yeah, Perfect. Let us go and had let this sit for about half an hour. Don't worry about the squirt, it is completely normal. We are going to come back, take it out of the pan, slice it up and have a little taste. You know my style, you know, I got to try some. That's so fluffy. It's unbelievable. Try making this tomorrow night and eat it for breakfast, the next morning, this is really-really good. Thanks Dorthy for writing and come back tomorrow. See our new feature fix of the day.
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