food
TECH N IQ U E
4
.
Gradually add about 2V2
cups of the flour on low speed,
mixing until just blended
(This should take about 1 to
1V2 minutes). Turn off mixer.
Fold in remaining flour by
hand with a rubber spatula,
just until combined.
5
.
Turn batter into prepared
pan(s). Shake pan(s) gently to
distribute batter. Run a spatula
in zigzag pattern through
batter. Drop filled pan(s) from
a height of about
6
inches onto
kitchen counter to dislodge
any large air pockets.
6
.
Place on center rack of
cold oven. Turn oven setting
to 300°F. Bake for 1 hour 15
minutes to
1
1/2
hours without
opening oven door for the first
1 hour and 15 minutes. (Bake 1
hour 45 minutes for tube pan.)
Test for doneness by carefully
inserting a cake tester in
center of cake or gently
removing cake from oven and
listening for light bubbling
sounds that soften and slow as
cake approaches doneness.
7
.
Transfer to cooling rack.
Cool for 10 minutes before
removing from pans. Cool
completely before serving.
*NOTE
2 1/2
cups plus
2
tablespoons all-purpose flour
can be used in place of the
cake flour.
makes 2 loaves (24 SERVINGS)
or one
10
-inch tube cake.
each serving
272 cal, 12 gfat
(7 g sat. fat), 84 mg chol, 127 mg
sodium, 37 g carbo, 1 gfiber, 4 g
pro. Daily Values: 8% vit. A,
2% calcium, 9% iron.
/ \ CAKE FLOUR AND
SIFTING—A DUO FOR SUCCESS
“Cake flour is a soft-wheat flour that has
a fine and silky texture. It makes the
pound cake lighter and helps provide a
more delicate crumb.”
< GO FOR COLD
Startingwithcold butterand cream
cheese prevents these important
ingredientsfrom becoming too warm
duringthe mixing. “Beat just until the
butter beginsto soften, appears shiny,
and is malleable.”
<MEASURE WITH CARE
“Diligent, precise measuring is
important for keeping the balance of
ingredients. Evenly scoop, and level
with a straight edge.”
< PROPER CREAMING IS CRITICAL
“Creaming, the process of blending the
butter and sugar together to
incorporate air, is the most
fundamental step in pound cake-
making. This process is key to the cake's
volume—it is the leavening. Midway
through the creaming step, it is very
important to scrape the mixture down.”
/ \ ONE EGG AT A TIME
Break each egg into a cup first, then add
to the mixing bowl one at a time. Mix
only
until just blended. “It's critical not
to overbeat when adding the eggs.”
/PERFECT BATTER
“Light, pale yellow, and ribbony—this
is what the batter should look like once
all the eggs are blended.”
188
MAY
2009
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