Jetts Tips For The Perfect Pound Cake Recipe

Ingredients

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• Pound cake is a shortened cake. It contains either vegetable shortenings or butter. shopping list
• butter imparts a very special flavor. shopping list
• The fat should always be at room temperature! (70 degrees F) shopping list
• This is an important factor. shopping list
• If it's too cool, it will not disperse properly, if melted, it will not incorporate air. shopping list
• The flavorings should be creamed with the sugar and fat. shopping list
• Flavors are carried by the fat, hence this mixture will insure uniform distribution of the flavor. shopping list
• Next should come the eggs to form an emulsion, thus producing a fine grained cake. shopping list
• Add eggs one at a time. Do not overbeat. shopping list
• A curdled appearance will yield a coarse texture cake. shopping list
• Sift the dry ingredients before beginning the creaming process. shopping list
• Add this alternately with the liquid. shopping list
• Begin with dry ingredients and ending with the dry mixture. shopping list
• Scrape the bottom and sides of mixing bowl often with a spatula shopping list
• Have the pans prepared before mixing. shopping list
• Grease & flour the bottom of pans, but not sides. shopping list
• Pour the batter evenly into the prepared pan. shopping list
• With a spatula, cut thru the batter to remove any air bubbles. shopping list
• The pan should be placed in the center of the oven at the temperature recommended. shopping list
• Resist the temptation to peek. shopping list
• Keep the oven door closed. shopping list
• When baking time is reached, check for doneness. shopping list
• A toothpick should come out clean with no crumbs attached. shopping list
• Check in the center. shopping list
• Also, a cooked cake will spring back when lightly touched. shopping list
• Cool the cake at least 10 - 15 minutes on a wire rack before removing from pan. shopping list