TECH N IQ U E
food
the ideal
pound cake.
..
... h as a tender, fine
crum b
rich texture.
... has a personality all
its own.
nd cakes
are alike. “Slight variations can be
expected—splits and cracks are
a part of its charm.”
... is simple, uses th e
best ingredients,
and
gets its volume from diligent and
patient mixing.
SCOTT PEACOCK,
BHG’s
American Classics expert, is
executive chef at Watershed
Restaurant in Decatur, Georgia.
He was named Best Chef in the
Southeast by the James Beard
Foundation in
2007
.
Learn more about making a classic
pound cake—as wel l as other
American Classics from Scott
Peacock—at
better.tv.
For more
how-tos from Scott, log on to
BHG.com/americanclassics
FINISH BY FOLDING >
“Incorporating the last bit of the
flour by hand, with quick and
gentle turns with a rubber
spatula, helps prevent
overworking or deflating the
carefully mixed batter.”
<CONTROLTHEFLOW
“Alooselyfolded sheet of waxed
paper is an easy and efficient
wayto add the flour in aslowand
continuousfashion. Thistrick
alsokeepstheflourfrom
scatteringas it’s added to
the mixer”
EASY DOES IT >
“Avoid losing volume by gently
turning the batter into the pans.
Once full, drop the pan on the
counter to dislodge any
stubborn air pockets that can
cause tunneling.” ®
<GENEROSITY COUNTS
“Generously butterthe pan with
softened butterthen dust
lightlywithflour.Rapitonthe
edge of the sinkto dislodge any
excessflour”
“Place in the middle of a
cold
oven set to 300oF. Don’t open
the oven door while baking. It
can cause the cakes to fall.”
BETTER HOMES AND GARDENS MAY
2009
I
9
I
