I had a hankering for pound cake yesterday, so my sister and I decided to make one at her apartment.
The plan was to follow this recipe.
She said she had all the ingredients but the cream cheese, so I had to stop by the store to get a pack.
We did everything step by step. But something went wrong…
Was I wrong for using Weight Watchers’ low fat cream cheese? I don’t think so. It tasted like regular cream cheese to me as I licked some off of the wrapper.
I have a feeling using Egg Beaters instead of real eggs was the game changer. You see, the end product tasted like eggs. Smelled like eggs. Not in a bad way, but definitely not in a pound cake way.
She did not have a 10-inch tube pan, and neither did I. So the bundt pan had to do. I don’t think this had anything to do with the final taste.
It wasn’t burnt or overbaked, so I didn’t think we failed at that part.
The edges are crunchy, which we liked. And the cake is very dense–so fun to slice because it didn’t crumble. I feel like if I wanted to, I could sculpt something out of the cake.
So after three cups of sugar, why is it not sweet but tastes like eggs? We don’t really know. We suspect the Egg Beaters.
The good thing here is it’s not unpalatable. It does get you full real quick, because that egg taste is so filling. It would taste great with coffee, hot cocoa, or tea, though. Perhaps there is a market for this. I will have to feed it to more people and see.