I'd decided to make a pound cake according to the recipe in Silver
Palate. Then I noticed that this month's Cook's Illustrated had an
article on pound cake in it. I used the ingredient amounts from SP and
the mixing directions in CI. I didn't have high hopes for a light domed
pound cake but figured that I'd slice and freeze it and use it as a base
for future English trifles. But by golly if Christoper Kimball's
instructions didn't do the trick. Who would have thought that having
the butter at the right temperature and paying special attention to
exactly how the butter and sugar are creamed would make such a
difference? I've actually got a light cake in the other room with no
baking powder or soda in it at all. He also suggested beating the eggs
separately, then adding them slowly to the creamed butter and sugar
(instead of breaking the eggs in the mixing bowl and beating them in one
at a time there).


--Lia

Julia Altshuler wrote:
I'd decided to make a pound cake according to the recipe in Silver
Palate. Then I noticed that this month's Cook's Illustrated had an
article on pound cake in it. I used the ingredient amounts from SP and
the mixing directions in CI. I didn't have high hopes for a light domed
pound cake but figured that I'd slice and freeze it and use it as a base
for future English trifles. But by golly if Christoper Kimball's
instructions didn't do the trick. Who would have thought that having
the butter at the right temperature and paying special attention to
exactly how the butter and sugar are creamed would make such a
difference? I've actually got a light cake in the other room with no
baking powder or soda in it at all. He also suggested beating the eggs
separately, then adding them slowly to the creamed butter and sugar
(instead of breaking the eggs in the mixing bowl and beating them in one
at a time there).


--Lia
Amazing how using the right method makes all the difference!

Julia Altshuler wrote:
I'd decided to make a pound cake according to the recipe in Silver
Palate. Then I noticed that this month's Cook's Illustrated had an
article on pound cake in it. I used the ingredient amounts from SP and
the mixing directions in CI. I didn't have high hopes for a light domed
pound cake but figured that I'd slice and freeze it and use it as a base
for future English trifles. But by golly if Christoper Kimball's
instructions didn't do the trick. Who would have thought that having
the butter at the right temperature and paying special attention to
exactly how the butter and sugar are creamed would make such a
difference? I've actually got a light cake in the other room with no
baking powder or soda in it at all. He also suggested beating the eggs
separately, then adding them slowly to the creamed butter and sugar
(instead of breaking the eggs in the mixing bowl and beating them in one
at a time there).


--Lia

Question, what temperature is recommended for the butter? I have a
party to attend next Monday, and was planning to make the pound cake
recipe in the Silver Palate for that party. (Bishop's Cake, can't
remember the page number.) I've always been happy with the results I've
had from that recipe, and it's brought me compliments in the past. But
I'm always willing to experiment a little.

Melissa

wrote:

Question, what temperature is recommended for the butter? I have a
party to attend next Monday, and was planning to make the pound cake
recipe in the Silver Palate for that party. (Bishop's Cake, can't
remember the page number.) I've always been happy with the results I've
had from that recipe, and it's brought me compliments in the past. But
I'm always willing to experiment a little.


60 degrees. When you poke it, it should indent where you poke and crack
if you use more pressure. Ideally, the sugar and eggs are 60 degrees
too. For the eggs, crack them in a measuring cup (the sort with a lip
for pouring). Beat them there with a fork. Then pour the eggs into the
creamed butter slowly while beating. I never used to do this because I
saw no reason to dirty another container, but it was worth it.


Silver Palate's recipe for Bishop's Cake mentions covering the cake with
foil after it has been in the oven for a half hour. I did that and
found it helpful too.


--Lia

Julia Altshuler wrote:

60 degrees. When you poke it, it should indent where you poke and crack
if you use more pressure. Ideally, the sugar and eggs are 60 degrees
too. For the eggs, crack them in a measuring cup (the sort with a lip
for pouring). Beat them there with a fork. Then pour the eggs into the
creamed butter slowly while beating. I never used to do this because I
saw no reason to dirty another container, but it was worth it.


Silver Palate's recipe for Bishop's Cake mentions covering the cake with
foil after it has been in the oven for a half hour. I did that and
found it helpful too.


Something I forgot-- The directions in Silver Palate have you adding the
flour before the eggs. Kimball has the eggs go in first so the flour
can be folded in gently.


--Lia