The 1:1:1:1 ratio creates a very dense, rich, and somewhat dry cake that most of our modern palates do not prefer. Though, it would make sense to believe it is also because of the weight you might gain from eating it! The original recipe for pound cake called for 1 pound of sugar, 1 pound of butter, 1 pound of eggs, and 1 pound of flour. But plain pound cake is also a blank canvas for you to paint with any flavor you like! A good classic pound cake lends itself to being the perfect accompaniment to fresh fruit. One of the things I love about pound cake is just how plain and simple it is. I’m immersing myself to the point where I feel I have mastered the skill enough that I could can teach it to someone else, aka you! I then pass the baton on to you and challenge you to master the skill and recipe for yourself!įirst up in the series is Mastering the Perfect Pound Cake! While classic pound cake can seem like quite a simple thing to bake, there is definitely quite a bit of nuance to making a truly perfect one. The purpose of this series is to tackle classic baking techniques and recipes and to gain a very in depth understanding of the subject. Welcome to the first post in my new “Mastering” series. The simple flavor of butter and vanilla is an excellent canvas to pair with fresh berries or use this as your go-to base recipe for creating endless other flavors. Creating the perfect pound cake requires just a little attention to detail! This classic pound cake is buttery, rich, and moist.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |