TOASTED CARDAMOM POUND CAKE
"Read more about toasting spices here. This recipe is an adaptation of "sour cream pound cake cockaigne" from Joy of Cooking. With the addition of vanilla beans and ground toasted cardamom, it becomes a softly aromatic spice cake. To toast the cardamom, crack the pods slightly and toast in a hot pan until the skins darken slightly. Allow the pods to cool, remove the seeds from their pods, and grind the seeds until finely ground. Sift the ground cardamom to remove any large particles. If you need a primer on creaming butter and sugar or beating egg whites, check out the slideshow demonstrations from past Techniques of the Week...."
INGREDIENTS
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3 cups sifted cake flour
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1/4 teaspoon baking soda
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1/4 teaspoon salt, plus a pinch
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1 teaspoon toasted and ground green cardamom
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1 cup sour cream
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2 vanilla beans
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8 ounces (2 sticks) butter, plus extra for buttering the pan, at room temperature
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2 1/2 cups sugar
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6 large egg yolks
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6 large egg whites
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1/4 teaspoon cream of tartar
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