Recipe: Pound cake sandwich
A pound cake is a buttery white cake with a golden crust. Its name was drived from the measurement of ingredients traditionally used; one pound each of flour, butter, sugar, and eggs, according to British and American cookbooks dating back to the 1750s. As for the Pound Cake Sandwich, it was most likely invented by ingenious moms and grandmas looking for ways to use up leftover slices of cake. It is currently back in vogue thanks to celebrity chefs such as Gale Gand and Martha Stewart, who have offered their own sweet versions. This delightful snack is made by buttering and grilling two thick slabs of cake and sandwiching sweet ingredients, including whipped cream, fruity cream cheese, and melted chocolate.
- 1 pound cake, sliced thin
- 1 (8 ounce) container whole-milk ricotta or mascarpone
- About 2 tablespoons butter, divided
- 2 to 2-1/2 cups fresh ripe strawberries, thinly sliced
- 1/4 cup sugar, or to taste
- 3 tablespoons orange juice
- Zest of 1 small orange
- 1/4 teaspoon pure vanilla extract
1 A few hours beforehand, prepare strawberries: In a glass bowl, combine all ingredients for macerated strawberries. Toss well. Let rest at room temperature for at least 2 hours.
2 Butter both sides of cake slices. Place on a hot buttered griddle; cook 2 minutes per side or until golden brown. Remove from heat. For each sandwich, spread 2 tablespoons ricotta on 1 slice of grilled cake, top with a spoonful of berries, and close sandwich. Serve warm.
Makes 4 to 6 servings, depending on the thickness of the bread.
Note: Frozen strawberries can be substituted for fresh; just reduce the amount of orange juice since frozen berries will release more liquid.
BUY THIS BOOK
Excerpted from The Encyclopedia of Sandwiches by Susan Russo Copyright © 2011 by Susan Russo. Excerpted by permission of Quirk Books. All rights reserved. No part of this excerpt may be reproduced without permision in writing from the publisher.