Butter cake which originated in England is commonly known as pound cake. When the French adopted it, they traditionally prepare the cake by using one-fourth flour, one-fourth butter, one-fourth eggs and one-fourth sugar, hence they called it quatre-quarts.
Americans often thought of the pound cake as as the "mother" cake from which all other butter cakes evolved. The American version of butter cake contains 6-12% solid butter or other shortening, 18-36% liquid, which is usually milk or water, 27% flour, 27-40% sugar, and leavening such as baking powder and baking soda.
The butter cake is well-loved by many Englishmen and Americans because of its light texture which is due to the air bubbles produced by creaming the sugar and fat by the leavening agent.
The traditional method of preparing butter cake involves the creaming of butter and sugar before other ingredients are added.
I will be introducing a more easy and faster way of making butter cake which would practically eliminate the possibility of toughening due to overbeating. Creaming is still done but in a different method: All DRY INGREDIENTS are first combined with the butter and a minimum amount of liquid, which coats the flour before adding the remaining liquid ingredients.
The recipe of butter cake which I will be introducing is soft, light in texture, moist, flavorful yet not overly sweet, and strong enough to stand on its own to accommodate any kinds of frostings .
INGREDIENTS:
45 grams Milk
3 pcs (150 grams) Eggs
6 grams Vanilla
150 grams Sifted Cake Flour
150 grams Sugar
3.7 grams Baking powder
1/4 tsp Salt
184 grams Unsalted butter (must be softened)
Preheat oven to 350°F
In a medium bowl lightly combine the milk, eggs, and vanilla
In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 minuter to aerate and develop the cake's structure.
Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost 1/2 inch from the top of the 4-cup loaf pan. Bakke 55-65 minutes or until a wooden toothpick inserted in the center comes out clean.
Americans often thought of the pound cake as as the "mother" cake from which all other butter cakes evolved. The American version of butter cake contains 6-12% solid butter or other shortening, 18-36% liquid, which is usually milk or water, 27% flour, 27-40% sugar, and leavening such as baking powder and baking soda.
The butter cake is well-loved by many Englishmen and Americans because of its light texture which is due to the air bubbles produced by creaming the sugar and fat by the leavening agent.
The traditional method of preparing butter cake involves the creaming of butter and sugar before other ingredients are added.
I will be introducing a more easy and faster way of making butter cake which would practically eliminate the possibility of toughening due to overbeating. Creaming is still done but in a different method: All DRY INGREDIENTS are first combined with the butter and a minimum amount of liquid, which coats the flour before adding the remaining liquid ingredients.
The recipe of butter cake which I will be introducing is soft, light in texture, moist, flavorful yet not overly sweet, and strong enough to stand on its own to accommodate any kinds of frostings .
INGREDIENTS:
45 grams Milk
3 pcs (150 grams) Eggs
6 grams Vanilla
150 grams Sifted Cake Flour
150 grams Sugar
3.7 grams Baking powder
1/4 tsp Salt
184 grams Unsalted butter (must be softened)
Preheat oven to 350°F
In a medium bowl lightly combine the milk, eggs, and vanilla
In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 minuter to aerate and develop the cake's structure.
Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost 1/2 inch from the top of the 4-cup loaf pan. Bakke 55-65 minutes or until a wooden toothpick inserted in the center comes out clean.
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