pound cake is a shortened cake. it contains either vegetable shortenings or butter. |
butter imparts a very special flavor. |
the fat should always be at room temperature! (70 degrees f) |
this is an important factor. |
if it's too cool, it will not disperse properly, if melted, it will not incorporate air. |
the flavorings should be creamed with the sugar and fat. |
flavors are carried by the fat, hence this mixture will insure uniform distribution of the flavor. |
next should come the eggs to form an emulsion, thus producing a fine grained cake. |
add eggs one at a time. do not overbeat. |
a curdled appearance will yield a coarse texture cake. |
sift the dry ingredients before beginning the creaming process. |
add this alternately with the liquid. |
begin with dry ingredients and ending with the dry mixture. |
scrape the bottom and sides of mixing bowl often with a spatula |
have the pans prepared before mixing. |
grease & flour the bottom of pans, but not sides. |
pour the batter evenly into the prepared pan. |
with a spatula, cut thru the batter to remove any air bubbles. |
the pan should be placed in the center of the oven at the temperature recommended. |
resist the temptation to peek. |
keep the oven door closed. |
when baking time is reached, check for doneness. |
a toothpick should come out clean with no crumbs attached. |
check in the center. |
also, a cooked cake will spring back when lightly touched. |
cool the cake at least 10 - 15 minutes on a wire rack before removing from pan. |
