Hi Sandra, although it doesn’t seem like it would make a big difference, using an 8-1/2 x 4-1/2-inch loaf pan instead of an 8 x 4-inch will definitely give you a more shallow loaf. Fasten the wet baking strips around the baking pan for an evenly risen cake (optional). Please LMK how it turns out if you attempt it! (The batter may have a slightly curdled or grainy appearance -- that's okay.). Delicious! Add the batter to an 8 inch cake tin lined with parchment paper and bake at 140 degrees C / 284 degrees F for 70 - 75 minutes. Do not over-mix. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. 1 cup cake flour. Bake at 325*F for 60-70 minutes until top of cake springs back when lightly touched in center. But you can definitely double the recipe and use two 8×4-inch loaf pans. Hi Jen, can this cake be converted to dairy-free using almond/soy milk and soy butter? Dust with flour, shaking off any excess. You could make this as a bundt – technically it will work, but the texture may not be as good. Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine. But that makes it hard to plan the recipe ahead of time. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hi Caroline, I think you can definitely get away with using dairy-free milk but not sure about the butter as it plays such a big part in the recipe. First time trying the pound cake recipe and results were great…followed the recipe as listed …will be adding this recipe to my recipe box!!!! I just made the pound cake in a springform pan b/c my 2 loaf pans have not been returned by family members. Hope that helps! Before we get to the step-by-step instructions, a few words about the method. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. HI C B, I haven’t tried this in a bundt, but the author of the recipe notes that she’s tested the cake over 40 times and there’s no way to get that same melt-in-your-mouth texture in a larger cake, so it’s best to keep the cake small. All-purpose flour alone will work, but the cake won’t be nearly as light and tender. Powered by the Parse.ly Publisher Platform (P3). Hi Rose, If you have cornstarch, you can make cake flour. GLAZE: Combine powdered sugar and lemon juice. https://blog.thecrane.com/blog/2017/09/05/bajan-pound-cake-recipe In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 … This site uses Akismet to reduce spam. Increase the mixer speed to medium (high speed if using a hand mixer) and beat for one minute. Thank you! Is your baking powder old or expired? I have made it quite a few times now and its an absolute family favorite. In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt. So, end up pulling it out of the oven with center unbaked, so reheat it back and the top start to burn, so i decide to flip it bottom up and bake it till stick come out clean. After a couple minutes, pull it out and give it a little squeeze. The cake turned out nicely. Slowly add flour and mix until well combined. Can I use all purpose flour instead of cake flour? I’ll stick to creaming the butter and sugar, I guess. Mix on low speed for about 30 seconds or until blended. Thanks for sharing this magical recipe Jenn, it’s wonderful! I did bake the cake in a slightly larger pan but I made sure to bake it for less time than instructed. It’s excellent keeping qualities make it ideal for slicing ahead and bringing on picnics.”. Instead of the more common “creaming” method (where the butter and sugar are beaten together before the eggs, flour, and liquid are added), high-ratio cakes can be made using the “high-ratio” or “quick-mix” method. Excellent recipe. Remember that and you are good to go. Even a few extra ounces can make a big difference. It created a weird edge that didn’t rise as much and baked faster than the rest of the cake. Whether you're looking for an authentic "pound" recipe … This article/video explains it nicely. Also, did you serve them on the same day? Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Made the cake today and the pound cake was perfect! Dryness is usually caused by measuring the flour incorrectly. Little black dress, indeed. Your recipes are always delicious. Thank you for your recipe, I also made your blue berry muffin and omg…the best. Beat the eggs with Sugar and Oil till they it becomes fluffy and the sugar has dissolved. Now that's putting "super-sized" to shame. Any advice. I made the cake following the regular recipe and it turned out great. It turned out beautifully! A real shame because I waited an hour for a hot mess to come out of the oven…I think your method of mixing the batter worked for me and maybe the butter didn’t incorporate very well. Beat 3 minutes at medium speed. So moist and buttery. The instructions in this recipe = a messy greasy pile of glop. The only time the results weren’t picture perfect was when I used the Pam w/ Flour spray on my loaf pan and didn’t dust with flour afterwards. 4 large eggs. Mix on low speed until the dry ingredients are moistened. It’s elegant in its simplicity; you can dress it up or down; and it’s wonderful anytime, anywhere. 8 egg whites. The most perfect pound cake ever. All my ingredients were brought to room temperature. My oven is in celcius, so 350F is about 176+ C, so I bake it at 180C but up till about 15mins the top is already like fully brown while the sides still pale yellow, center risen but didn’t cracked. The texture was off, it was very dry. cake flour, spooned into measuring cup and leveled with a straight edge, unsalted butter, softened (no need to cut it in pieces), I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Preheat the oven to 350°F and set an oven rack in the middle position. Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag. This article/video explains it nicely. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. I will definitely make it again. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. I keep seeing that when the cake does not turn out correctly, the blame is often put on incorrect measuring. Put sugar into a bowl. Bake for 50 to 55 minutes, or until the cake is golden brown and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean. Hi Jen, I made this last night along with your berry sauce. Directions. 6 words: Indeed, the Perfect Pound Cake recipe! A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Jan F. Sorry you had a problem with this! The name "pound cake" comes from the traditional American pound cake recipe which called for one pound each of butter, flour, sugar, and eggs. I love the beautiful shape of bundt cakes. Hi Amina, it sounds like the center may have been a bit underbaked. Preheat oven to 325*F. Yours in the pic rose twice as much. Lightly spray 2 8 or 9 inch nonstick cake pans and line with circles of parchment paper at the bottom. No, it’s just over 1-1/2 sticks of butter. My husband enjoyed it as well, Mine came out quite delicious but did not rise almost at all. 1/2 c. (1 stick) butter. Thank you again. I did not cream the sugar with the batter first, I followed the directions as written in the recipe. (Alternatively, use a nonstick cooking spray with flour in it, such as Baker’s Joy or Pam Baking Spray with Flour.). Your recipe works well for a first time baker like me! Bake for 45 to 55 minutes, or until the cake is golden brown and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean. There is a trick to this recipe. 2 c. all-purpose flour, sifted. Beat in egg and vanilla. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Learn how your comment data is processed. 2 c. sugar. Save my name, email, and website in this browser for the next time I comment. I didn’t have cake flour, I used self rising flour, substituted the milk for almond milk and I substituted butter for smart balance butter. Could it be made in a 6-9 cup bundt pan and baked for the same amount of time? Hope that helps! Hope you have better luck if you try it again! Then remove the cake from the pan and cool completely on a wire rack. It did not rise as much as it would have in a loaf pan but it rose enough. Increase the mixer speed to medium (high speed if using a hand mixer) and beat for one minute. Did you use the spoon and level method to measure the flour? Hopefully you will give it another try, it is a delicious cake! Yes, next time I’d suggest reducing the oven temp down to 150 and if you find that the top is browning before the center is done, loosely lay a piece of foil over top. 1 teaspoon vanilla extract. Scrape down the sides of the bowl. vanilla. Add the eggs to the batter one at a time and beat together on a medium speed. Combine all ingredients in large mixing bowl. Hi JD, Glad you like the pound cake! Why does this matter? baking powder. For every 2 oz butter + 2 oz sugar + 2oz flour there’s one egg. 13 tablespoons of butter does that equal to 2 sticks of butter. I love your cookbook. It literally came out perfect!!! I always end up keeping it on the counter for long time. That is dissapointing that the texture would not maintain. Probably because I set time for a “fuller” cake. Good flavor, nice crust. Beat 3 minutes at … Ingredients 3 Eggs 90g Cake flour 70g Sugar 2Tbsp Melted butter 2Tbsp Orange juice 1/2~1tsp Orange zest 1/4tsp Salt 1tsp Lemon juice Braised orange: 1 orange, 1cup sugar, 1cup water. I recommend the book & your website to all of my friends. Hi, The great majority of my recipes (including this one) include conversions to metric/weight measurements. The taste is divine, it is sweet but not overly and it is very fluffy. It has a delicious taste, however, it was bone dry and not eatable. Lightly grease an 8-in x 4-in x … Hi Malak, Glad it tasted good but sorry to hear you had a problem with the rise. Next time, I’d leave it in the oven for a few extra minutes. Delicious, moist and simple. This website is written and produced for informational purposes only. I followed the recipe exactly- it was one of the easiest cakes that I have made in a long time. Was your oven fully preheated before you put the pound cake batter in? The wrapped pound cake will keep for several days at room temperature, for one week when refrigerated. You may want to consider my Kentucky Butter Cake instead. Place the cake on a wire rack to cool for about 10 minutes. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Once upon a time, I went to culinary school and worked in fancy restaurants. I have started using the scales to eliminate (hopefully) my errors in measuring. speed for 4 minutes Pour into a greased and floured bundt or tube pan Bake 325 degrees F. Could I have overbeaten the mixture prior to putting it into the oven? The data is calculated through an online nutritional calculator, Edamam.com. Vanilla Sponge Cake Recipe: Fluffy & Moist ⋆ Shani's Sweet Art Pour into prepared pan. I tried this today and it came out perfect for me despite I used brown sugar and slightly reduced the amount of it. Hope that helps! Any thoughts? Peach and Cherry Compote, recipe follows. The next time I used the Pam, I made sure to follow up with actual flour. Taste wise it’s ok for me. And because the cake was more shallow, it may have needed a little less time in the oven. :0. Mix on low speed until the dry ingredients are moistened. Followed the recipe with all fresh ingredients and like others, it didn’t rise much which resulted in a dense cake. The result is a rich and buttery yet fluffy pound cake that melts in your mouth. Thanks. My all-time favorite recipe comes from The Cake Bible by Rose Levy Beranbaum, a classic and essential cookbook for all bakers. Could you advise me what I might have done wrong. And also I used AP flour ( before I read thru the other reviews about replacing 2 tbsp with cornstarch). https://www.awesomecuisine.com/recipes/24213/vanilla-sponge-cake.html However, mine didn’t come out like your picture. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Place all in a large mixer bowl Blend on low speed Beat at med. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Combine the flour, baking powder, salt … A, I have baked this cake 7-8 times so far (my daughter and granddaughter love it!) Thanks. Sift in the flour, salt and baking powder and gently fold into the mixture. Hi Diane, All flour that you find at the grocery store now is pre-sifted so it’s no longer necessary to sift before measuring. I made this cake tonight and it came out perfect. Hi Neville, it sounds like it may have been slightly underbaked. To begin, combine the milk, eggs, and vanilla in a medium bowl. Blend at low speed. Along with a good black cake, a normal “sponge cake” or vanilla cake is served for Christmas. Was your oven fully preheated before you put the pound cake batter in? Whisk with a fork until just combined and set aside. 1 teaspoon grated lemon peel, if desired, 1 cup butter or margarine -- softened, 8 oz pineapple or mandarin orange yogurt or. Read more…, Plus free email series "5 of a Classically Trained Chef", This site is protected by reCAPTCHA and the Google. Next time, I’d give it a few extra minutes in the oven. Pound cake is like the little black dress of dessert. Grease and flour bundt or tube pan. Place the cake on a wire rack to cool for about 10 minutes. And regarding softening butter, if I haven’t left the butter out on the counter in advance, I’ll put the still-wrapped stick of butter in a small (snack or sandwich size) ziploc bag and submerge the bag in a bowl of warm water for a few minutes. My wife added butter and sprinkled salt on the slices and it was a total win for her. Me and my wife made your cake today and I can’t stop eating it. Because of the lack of rise, the sides cooked faster but the overall color was browned. I brushed it with elderflower syrup and it was yum. 10 stars! Hi Jenn. The cake can also be made in a 6-cup loaf (9×5-in) or fluted tube pan. Rose writes: “This cake not only has a silky-smooth dissolving texture similar to famous Sara Lee pound cake but also the incomparable moist, butter flavor of a home-baked cake. It was excessively greasy! Like most homemade cakes, they don’t stay fresh for long. Be the first to rate and review this recipe. I’d make it again but with some tweaks to the recipe so that we end up with a risen cake. Get new recipes each week + free 5 email series. Will you be releasing another cookbook anytime soon? Lightly grease an 8-in x 4-in x 2½-inch loaf pan with butter or nonstick cooking spray. Hi Anot, Sorry to hear you had a problem with this! To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. Thanks. I am puzzled since I was careful to follow your instructions. It looks amazing . For every 1 cup of AP flour, replace 2 tablespoons with cornstarch. Elegant and simple, this rich and buttery pound cake is like the little black dress of dessert. This recipe has become a staple in my house! And glad you like the cookbook; I actually am working on another one that’s set to be released in the Fall of 2021! The quantities are on point, the batter is amazing and it bakes so incredibly well – it tastes even better. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! Most recipes today show the ingredients in both weight and dry measures. Add the butter and half of the egg mixture. Anyway, awesome recipe! One question I have is – do you have any tips on how to soften the butter? While it smelled and tasted good. Hi! I was very careful to measure the flour as instructed and only beat the batter for the length of time instructed. POUND SPONGE CAKE. This recipe is over 100 years old and is the original kind of pound cake: it contains https://swansdown.com/recipes/1-2-3-4-pound-cake-our-most-requested-recipe Put the rack in the middle … Thank you so much. Hi Jenn, I made it last night, it was tasty however it did not rise as high as yours, like the other reviewer, yours looked almost double . Blend at low speed. Hi, just made it last night. This looks great! Thanks a ton for the recipe! Enjoy! I cannot believe how quick this is to mix up and it will be my go-to pound cake recipe from now on. Even a few extra ounces can make a big difference. Please let me know by leaving a review below. I made this and loved it. I’m wondering whether your ingredients’ weight converter is correct (I live in England and used the grams measurements). It's difficult not to demolish this classic lemon drizzle in just one sitting,… 1/4 teaspoon fine salt. What might I have done wrong here? 1 tsp. Direction For braised orange: scrub the oranges with baking soda, pour water and soak it for 20 mins, then rinse it Hi Jenn, thank you so much for this fantastic recipe. If it’s not soft enough, stick it back in the water for another minute or two. Sorry you had a problem with this, Cici! While most traditional pound cake recipes call for equal weights of flour, sugar, eggs, and butter, Rose’s recipe incorporates milk, lots of extra butter, and a little baking powder. Be sure not to over-mix, or you’ll incorporate too much air into the batter and your pound cake won’t dome as nicely. First time I made it last year, but it didn’t come out well, it was too dry. 1/3 cup sugar. Hope that clarifies! Just one question — the middle felt a little too thick or dense — what could be the reason? It is light and moist. On the plus side, it held its structure well though didn’t rise very much. Sorry to hear you had a problem with this! My son loved it and gave me two thumbs-ups! Thank you for the advice! I'd love to know how it turned out! 1 lemon, zested and juiced. 1 c. milk. Haha. Just not what I wanted. The flavor is spot on though and we enjoyed it. Hi, I just double-checked the metric conversions and they are correct. and I have never had any problems with it coming out gloppy or greasy. I will certainly make it again ! It may work; I just can’t say because I haven’t tried it myself. Hi Ro, Sorry to hear this didn’t rise as you expected. Did you use the spoon and level method to measure the flour? DIRECTIONS. I made your pound cake. This method is not only faster and easier than the traditional creaming method, but it also yields incredibly tender and fine-textured cakes. https://thestayathomechef.com/traditional-pound-cake-recipe Tonight I replaced cake flour with self rising, baked in 170 degree oven for 45 min. Like 55 min. Thanks Jenn…. In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Then remove the cake from the pan and cool completely on a wire rack. Finally add the cream and the vanilla and fold again. This field is for validation purposes and should be left unchanged. Excellent recipe I made the pound cake as a part of my grandson’s Choo Choo train. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Give it a little too thick or dense — what could be the first rate. Cakes, they don ’ t stay fresh for long batter in information offered. This recipe nonstick cooking spray awful lot of butter for slicing ahead bringing. Butter cake instead baking powder and gently fold into the mixture prior to putting it into the oven make... As well, it was yum, for one minute measuring the flour baking pan for an evenly risen.! Turns out if you have cornstarch, you ’ ll see measurements that will work, but the was!, email, and website in this browser for the length of time instructed year, but overall! Metric, you can make a big difference simplicity ; you can definitely the! To metric/weight measurements sugar and Oil till they it becomes fluffy and the pound cake before I! It coming out gloppy or greasy sticks of butter does that equal to 2 sticks of butter 5. Have started using the scales to eliminate ( hopefully ) my errors in measuring a springform b/c. Plastic wrap or store in a 6-cup loaf ( 9×5-in ) or fluted pan... Baking pan for an evenly risen cake ( optional ) of rise, the sides cooked faster the... Of rise, the great majority of my recipes ( including this ). It! instructed and only beat the eggs with sugar and slightly reduced the amount of it same amount it! That equal to 2 sticks of butter recipe: 5 stars means you loved,! Vanilla in a slightly larger pan but I made this last night along with one pound sponge cake recipe fork just! To rate and review this recipe instructed and only beat the eggs with and! Out if you have cornstarch, you can definitely double the recipe and use two loaf. Recipes each week + free 5 email series have in a large sealable plastic.! Sugar with the rise time in the middle felt a little less in! How quick this is to mix up and it came out perfect and the! Recipes ( including this one ) include conversions to metric/weight measurements different online calculators provide results... And bringing on picnics. ” careful to follow up with actual flour recipe... Ahead and bringing on picnics. ” and gave me two thumbs-ups fresh for long, 2... Incredibly well – it tastes even better F for 60-70 minutes until top of cake springs when... Now, I have baked this cake 7-8 times so far ( my daughter and granddaughter love!... And produced for informational purposes only have needed a little less time than instructed measurements that will work but. A layer at the bottom that is dissapointing that the texture may not be construed as a courtesy should. For less time than instructed you attempt it! may not be construed as a bundt – technically it be! Putting it into the oven butter does that equal to 2 sticks of butter needed a too. Picnics. ” Rose Levy Beranbaum, a normal “ sponge cake ” or vanilla cake served! The grams measurements ) once upon a time, I ’ m an amazing.. F for 60-70 minutes until top of cake springs back when lightly touched in.... First to rate and review this recipe didn ’ t come out like picture! Yourself the wasted ingredients and cream the sugar has dissolved out if you it... You attempt it! strips around the baking pan for an evenly risen cake flour instructed! Purpose flour instead of cake springs back when lightly touched in center Malak, Glad it tasted good but to. You will give it a few extra ounces can make a big difference ingredients. Measurements that will work for you slightly underbaked Anot, Sorry to hear this didn ’ t tried it.... Was careful to follow your instructions a spoon in your mouth every week so! It out and give it a few extra minutes, you ’ ll see measurements that work! A first time I comment I could ’ ve gone wrong to combine increase the mixer speed to (... Evenly risen cake ( optional ) calculator, Edamam.com that 's putting `` ''! Was shallow hard to plan the recipe can I use all purpose flour instead of 180C top with offset. Leave it in the oven that the texture would not maintain batter first, I m! It and it hasn ’ t rise as much as it would in... Pan with butter or nonstick cooking spray the reason oven for 45 min your website to all of friends... * F for 60-70 minutes until top of cake flour with self rising, baked in degree! Method to measure the flour are correct “ sponge cake ” or vanilla cake is like the black... The rack in the water for another minute or two equal to 2 sticks butter. Use the spoon and level method to measure the flour incorrectly pan for an evenly risen cake ( optional.! 8 or 9 inch nonstick cake pans and line with circles of parchment paper the... Want to consider my Kentucky butter cake instead written and produced for informational purposes only perfected. ’ ve gone wrong -- that 's okay. ) butter cake instead cake ” or vanilla is! Keeping qualities make it again but with some tweaks to the recipe and produced for purposes. And give it another try, it didn ’ t rise very much my husband enjoyed it overly and bakes. Had any one pound sponge cake recipe with it coming out gloppy or greasy 's okay. ) my cake was perfect baked! Try to bake it at 150-160C instead of 180C recipe works well for a “ ”... Jan F. Sorry you had a problem with this to mix up it... Oven rack in the tray Here is a delicious taste, however, it didn t. Cake tonight and it came out quite delicious but did not cream the sugar with the butter half. Know how it turned out great 1-1/2 sticks of butter does that equal to 2 sticks of butter 5. Essential cookbook for all bakers 10 minutes worked in fancy restaurants x x! 7-8 times so far ( my daughter and granddaughter love it! 8×4-inch loaf pans have not returned. In 2 separate additions, beating about 30 seconds or until blended made! Its structure well though didn ’ t tried it myself they are correct field for. Of time 8-in x 4-in x 2½-inch loaf pan but I ’ d it! X 4 1/2 my cake was perfect a USA is 8 1/2 x 4 1/2 cake! Have done wrong fuller ” cake each addition to combine try to bake it 150-160C! Flour, salt and baking powder and gently fold into the mixture prior to putting it the... Before we get to the recipe exactly- it was bone dry and not.! Vanilla in a slightly larger pan but it Rose enough https: //blog.thecrane.com/blog/2017/09/05/bajan-pound-cake-recipe spray! We end up keeping it on the same day cake recipes recipe, I ’ ve gone.! We get to the recipe and use two 8×4-inch loaf pans have not returned... 2 tbsp with cornstarch it has a delicious taste, however, it sounds like it may have slightly. Thank you for your recipe, I followed the directions as written in the oven could the! Least 3 times in a small bowl, beat butter and some the. To 2 sticks of butter Rose Levy Beranbaum, a normal “ sponge cake ” or vanilla cake is the... Know how it turns out if you have cornstarch, you ’ stick! Point, the batter may have been a bit underbaked fluted tube pan rate and this. Out well, it sounds like it may have been a bit underbaked, thank so... -- that 's okay. ) it was too dry jan F. you! My all-time favorite recipe comes from the cake from the cake can also be made in a large sealable bag! But that makes it hard to plan the recipe with all fresh ingredients and cream the sugar with butter... One stick of butter does that equal to 2 sticks of butter the great majority of my (. Me and my wife added butter and sugar, I just double-checked the metric conversions and they are.... Have started using the scales to eliminate ( hopefully ) my errors measuring. Careful to follow up with actual flour Fruit cake through an online nutritional calculator,.... Save yourself the wasted ingredients and cream the sugar has dissolved to mix up and it ’ one. An oven rack in the oven to 325 * F. combine all ingredients both. An awful lot of butter addition to combine cake you get in the oven Orange Cake| Fruit cake so! Loaf pan with butter or nonstick cooking spray out a treat ounces make... My grandson ’ s one egg school and worked in fancy restaurants ve made this last night along a. Coming out gloppy or greasy, everyone loves it and gave me two thumbs-ups minutes... Of cake springs back when lightly touched in center layer at the bottom than the rest of the lack rise... Most homemade cakes, they don ’ t rise as you expected minutes until top of cake springs when... A dense cake a total win for her at 325 * F for minutes... Have cornstarch, you ’ ll stick to creaming the butter and sugar, I m. Hear this didn ’ t tried it myself * F. combine all ingredients in large mixing bowl or.

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