This is from The American Woman's Cook Book.
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1 lb butter
1 lb sifted cake flour
1 lb sugar
10 separated eggs
1 tsp vanilla
Cream butter, gradually add flour until meally. Beat yolks, sugar and vanilla until fluffy. Gradually beat in first mixture. Fold in stiffly beaten eggwhites. Beat vigorisly 5 min.. Bake in 2 8" x 4" loaf pans lined with waxed paper at 325 deg. F., 1.25 hrs..
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I haven't baked a cake for about 5 years and am getting rusty, so I decided to make poundcake, which I had never done before. I don't particularly like poundcake, but it does have some sentimental value because my grandmother used to make it often. As a child, I thought it was called "poundcake" because it was so heavy.
My first problem was that I didn't have 8" x 4" loaf pans. Initially, I chose the smaller in the pic below, but when the batter was ready, I switched to the larger. The second problem was that the rubber tip of my old spatula was brittle and broke off little pieces into the batter. I caught this before adding the eggwhites. I solved this problem by forcing the batter through a strainer using my hand. Incidentally, although not a problem, the first stage of the batter was nowhere near "mealy" but soft and creamy. And, yes, I did weigh the ingredients.
The taste is okay, except I used salty butter, which actually makes it taste more greasy. It is a little dry. It is very filling. Also, I should lower the oven temperature because the sides are too brown.
Next time, after I eat all this, I will make modifications and post results.
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1 lb butter
1 lb sifted cake flour
1 lb sugar
10 separated eggs
1 tsp vanilla
Cream butter, gradually add flour until meally. Beat yolks, sugar and vanilla until fluffy. Gradually beat in first mixture. Fold in stiffly beaten eggwhites. Beat vigorisly 5 min.. Bake in 2 8" x 4" loaf pans lined with waxed paper at 325 deg. F., 1.25 hrs..
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I haven't baked a cake for about 5 years and am getting rusty, so I decided to make poundcake, which I had never done before. I don't particularly like poundcake, but it does have some sentimental value because my grandmother used to make it often. As a child, I thought it was called "poundcake" because it was so heavy.
My first problem was that I didn't have 8" x 4" loaf pans. Initially, I chose the smaller in the pic below, but when the batter was ready, I switched to the larger. The second problem was that the rubber tip of my old spatula was brittle and broke off little pieces into the batter. I caught this before adding the eggwhites. I solved this problem by forcing the batter through a strainer using my hand. Incidentally, although not a problem, the first stage of the batter was nowhere near "mealy" but soft and creamy. And, yes, I did weigh the ingredients.
The taste is okay, except I used salty butter, which actually makes it taste more greasy. It is a little dry. It is very filling. Also, I should lower the oven temperature because the sides are too brown.
Next time, after I eat all this, I will make modifications and post results.
