ColdOven Pound Cake. Get the Cold Oven Pound Cake recipe from Muffinj via Food52. 34. Kitchen Confidante. Nutella Ganache Covered Cheesecake. Yellow Butter Cake With Chocolate Frosting. Get the Yellow Butter Cake with Chocolate Frosting recipe from Annie's Eats. 38. A Spicy Perspective.
This post may contain affiliate links. Please read my privacy Cake – easy and the best pound cake recipe that calls for only a few ingredients. The cake is so moist, buttery, rich and creamy. Pound Cake This is a traditional pound cake made with butter, all-purpose flour, sugar and eggs. I have different pound cake recipes made with other ingredients, for example cream cheese, lemon, Meyer lemon, blueberry, pumpkin, almond, nutella and matcha green tea. This recipe came from The Cake Book. It’s the best pound cake recipe ever! It yields extremely buttery, rich, and moist cake that you can’t stop eating. How to Make Pound Cake? This easy recipe calls for only a few basic baking ingredients. The method is very easy, fail proof and novice baker friendly. Unsalted ButterAll-purpose flourEggsSugar Magic happens when all the ingredients above are beaten together and then baked. Baking Tips For the best results, please follow my baking tips below Use heavy cream. It’s the secret ingredient in this recipe, making the cake extremely rich and the cake using two loaf pans. Stacking two pans together will make sure that the cake has a nice brown color without a thick avoid the pound cake becoming overly brown at the top and inside not cooked through, cover the cake with aluminum foil at 30 minutes mark or after the top of the cake is set. Frequently Asked Questions Difference between Pound Cake and Butter Cake Both cakes are very similar, with slight variation in its ingredients. While this recipe yields the best homemade pound cake, I have to say that my butter cake recipe is better. What Kind of Pan Can I Use? Other than loaf pan, you can bake this cake with mini loaf pans, a square 8×8-inch or 9×9-inch pan. You can also use a round cake pan. For the best looking cake, stack two pans together before baking. Can I Use Sour Cream? Yes, you can use sour cream to replace heavy whipping cream in the recipe. Sour cream will also make the cake moist. How Many Calories per Serving? This recipe is only 336 calories per slice of cake. What to Serve with This Recipe? Serve this cake with other sweet treats. For an afternoon tea party, I recommend the following recipes. For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!Join Sign up for our newsletter! Yield 12 slicesPrep 15 minutes Cook 1 hour Total 1 hour 15 minutes ▢ 2 cups sifted cake flour▢ 1/4 teaspoon baking powder▢ 1/4 teaspoon salt▢ 2 sticks unsalted butter, softened▢ 1 1/4 cups granulated sugar▢ 4 large eggs▢ 1 teaspoon finely grated lemon zest optional▢ 1 teaspoon vanilla extract▢ 1/3 cup heavy whipping cream Preheat oven to 325°F 160°C Grease the bottom and sides of a 9x5-inch loaf pan. Dust the pan with together the flour, baking powder and salt into a medium bowl, set butter in a mixer at medium speed until very creamy, about 2 minutes. Gradually add the sugar and continue beating for 4 mins until very light and fluffy, about 4 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl occasionally. Add in the lemon zest and vanilla extract. Add the flour mixture at low speed in three additions, alternating it with the heavy cream in two additions and mixing just until the flour is incorporated. Scrape the batter into the pan and smooth the for 60-70 minutes or until a cake tester inserted into the center come out clean. Remove from the oven and let cool on a wire rack for 20 minutes. Slice into pieces and serve. Recipe Source The Cake Book by Tish Boyle. Nutrition Facts Pound Cake Amount Per Serving 12 slices Calories 336 Calories from Fat 171 % Daily Value* Fat 19g29%Saturated Fat 12g75%Cholesterol 104mg35%Sodium 75mg3%Carbohydrates 36g12%Fiber 1g4%Sugar 21g23%Protein 5g10% * Percent Daily Values are based on a 2000 calorie diet. Notice Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
pembuatanButter Cake diawali dengan pengocokan mentega hingga pucat dan lembut, lalu telur dimasukan satu persatu sambil terus dikocok, kemudian bahan-bahan lain dimasukan kedalam adonan. Bahan utama Butter Cake ialah tepung terigu Medium Wheat White dan susu. Butter Cake meliputi The Pound Cake ialah jenis Butter Cake tradisional Inggris. Pound Cake History – The name Pound Cake comes from the fact that the original pound cakes contained one pound each of butter, sugar, eggs, and flour. No leaveners were used other than the air whipped into the batter. In the days when many people could not read, this simple convention made it simple to remember recipes. A cake made of 1 pound of each of butter, sugar, eggs, and flour would have been very large and would have been able to serve multiple families. As years went by, the portions of the ingredients used were adjusted to make a smaller, lighter cake. However, the name of the cake stuck. Photo from Kraft Foods’ website. 1700s – The Pound Cake is a British creation that dates back to the early 1700s. 1796 – In the 1796 cookbook American Cookery or, The Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Puff-pastes, Pies, Tarts, Puddings, Custards and Preserves, and all kinds of Cakes, from the Imperial Plumb to plain Cake by Amelia Simmons, she includes two recipes. This was the first cookbook authored by an American and published in the United States. Note The spelling below is how the actual recipe spelled the words. “F” was used instead of “S.” POUND CAKE – One pound fugar, one pound butter, one pound flour, ten eggs, rofe water one gill, spices to our tafte; watch it well, it will bake in a flow oven in 15 minutes. Another called POUND CAKE – Work three quarters of a pound butter, one pound of good fugar, till very white, whip ten whites to a foam, add the yolks and beat together, add one fpoon rofe water, two of brandy, and put the whole to one and a quarter of a pound flour, if yet to foft add flour and bake flowly. 1800s – By the mid 1800’s pound cake recipes began to deviate slightly from the original formula to make a lighter cake. 1881 – The Pound Cake has traditionally been a popular dessert in the southern states. The first known cookbook written an African-American, Abby Fisher, called What Mrs. Fisher Knows About Old Southern Cooking. Mrs. Fisher, born a slave, somehow found her way to San Francisco soon after the Civil War and created a life and business there manufacturing and selling “pickles, preserves, brandies, fruits, etc. Mrs. Fisher could not read or write. It is said that her friends wrote down her recipes and helped her publish her cookbook. Her cookbook includes two Pound Cake recipes. 1900s – Artificial leaveners baking powder/soda were added. Today, pound cakes use different proportions of the same ingredients as the original formula to produce a lighter cake. Check out some of our pound cake recipes Almond Honey Pound Cake Recipe Uncle Jimmy’s Chocolate Pound Cake Recipe Leave a Reply Sign Up for our Newsletter Madeiracake is a sponge or butter cake in traditional British and Irish cookery.. Origin. It is sometimes mistakenly thought to originate from the Madeira Islands; however, that is not the case as it was named after Madeira wine, a

This Classic Pound Cake recipe uses only 4 simple ingredients that all weigh in at 1 pound each. It’s a traditional butter cake that is perfect topped with strawberries and whipped cream! Table of ContentsClassic Pound Cake with Only 4 Ingredients!Pound Cake Can Be Used In So Many DessertsWhy Is It Called Pound Cake?How To Make Pound CakeBake It In A Loaf PanHow To Make Pound Cake Moist?Pound Cake FAQsVariation IdeasHow to Store Pound Cake? Can I Freeze It?More Pound Cake Recipes To TryGet the Recipe Classic Pound Cake with Only 4 Ingredients! Pound Cake is one of those old fashioned cake recipes that will always have place on my dessert table. I have created all sorts of variations on pound cake like my Million Dollar Pound Cake which includes among other things buttermilk to tenderize the crumb, and of course my Kentucky Butter Cake which is a MUST make! But today we’re talking about traditional CLASSIC old-fashioned Pound Cake. This is a cake recipe that has been around for ages, and I wanted to share my tips and tricks on how to bake a homemade pound cake from scratch…because I feel like we all need to know the classics! Once you know the basic recipes, you can build and adapt them to suit your tastes and creativity, which is when the real magic happens! Pound Cake Can Be Used In So Many Desserts BUT don’t be misled…there is magic in the basics too. This pound cake recipe is the building block for a pretty epic strawberry shortcake. Macerated strawberries and whipped cream add extra moisture and sweetness that pairs beautifully with the dense crumb of traditional pound cake. Or imagine how INSANE French Toast would be made out of thin slices of this cake!? But, if you were able to ask my Grandpa, I think he would have taken a slice of this plain with his coffee over just about anything else. Why Is It Called Pound Cake? Nope, it’s not because you will gain a pound by eating a slice…and no, not because it weighs a pound. In fact, it weighs about 4 pounds because you use these 4 simple ingredients that weigh a pound each. Ingredients Butter I use salted butter in this recipe. Since there is no additional salt, using salted butter is a great way to get a little more flavor in the cake! You can use unsalted butter if you prefer. Make sure the butter is softened to room temperature. Sugar Granulated sugar is perfect sugar for this recipe. You could absolutely use light brown sugar as well to jazz it up. Eggs Make sure you’re using large sized eggs, and I always recommend using all room temperature ingredients when you are baking. Everything will mix up and bake evenly when all your ingredients are the same temperature. Flour In a classic pound cake recipe, you just use all purpose flour. This is a sturdy cake, and all purpose flour works great. You absolutely could use cake flour, but in this recipe it wouldn’t make a huge difference. How To Make Pound Cake Mix the butter and sugar together for 2 minutes on medium speed. You want the butter to be fluffy and light. Add the eggs one at a time to ensure even mixing, scraping the sides of the bowl as needed. Then turn the mixer to low speed and add the flour slowly, and stop mixing once it’s just incorporated. Over-mixing the batter will give you an even denser cake. I suggest using a nonstick bundt pan and then grease it heavily with butter/shortening or baking spray. This will give you double the insurance that your cake won’t stick. Bake the cake for 70 – 80 minutes, or until a toothpick comes out clean. Home ovens can bake differently and vary in temperature, so the bake time might need to be adjusted. If it isn’t done on the inside, but you notice the cake is getting too brown on top, loosely tent the pan with foil to slow the browning. Bake It In A Loaf Pan You will need 2 loaf pans for this amount of batter. Coat them with baking spray, and line them with parchment paper. This will make removing them from the pans easy. I like to spray the parchment again with nonstick spray too. Bake the loafs for 50 – 60 minutes. How To Make Pound Cake Moist? The trick to moist pound cake is to make sure not to over-bake it. This classic recipe is a completely authentic pound cake where the butter flavor is the star, Here are some more tricks if you want to make this extra moist Weigh your ingredients. The biggest problem with dry cake is that the flour was not measured properly. Luckily this is a pound cake and you know exactly how much flour to add…1 pound! Poke holes in the baked cake while it’s still in the bundt pan and pour a simple syrup on top. Allow it to soak in and this will add both sweetness and moisture. Mix sour cream into the batter along with the butter. A 1/4 cup will work! Some milk or buttermilk in the batter also can moisten it up a little bit. Start with 2 tablespoons and that should do the trick. Pound Cake FAQs Is There Baking Powder In Pound Cake?Traditional Pound cake doesn’t include baking powder or baking soda. There are many recipes out there that include these leavening agents, but a classic pound cake doesn’t. How Is Pound Cake Different From Regular Cake?A classic pound cake recipe includes a pound of each ingredient, hence the name. There are many variations out there of pound cake, but a true pound cake has a pound of butter, a pound of eggs, a pound of sugar, and a pound of flour. Can Pound Cake Be Made Into Cupcakes?Pound Cake can be made into cupcakes, although it’s not ideal due to the dense, heavy texture. Variation Ideas The sky is really the limit with the recipe. Let’s start basic with what you can add IN to the cake before baking Flavored Extracts are a simple way to switch up the flavor. You can go for a simple vanilla extract, almond extract, lemon, coconut, rum…the list goes on. You will need to start with 1 teaspoon and add more if you would like. Vanilla extract is a milder flavor, so you can certainly get away with adding at least 2 teaspoons or up to a tablespoon! Some extracts are a little more powerful, so start with less. You can always add more if you would like! Add chocolate chips! Of course you can add chocolate chips to this pound cake. I like to add mini chips! Fresh citrus juice and zest! Make this a lemon pound cake by adding 2 tablespoons of lemon zest and no more than 1/4 cup fresh lemon juice. Berries. Not only are berries excellent on top of pound cake you can add them to the batter. Use fresh or frozen and thawed! Sprinkles! Of course! Mashed banana to add extra moisture. Nuts. Add some pecans or walnuts to the batter it nuts are your thing. Icing or Frosting is a Great Idea Too! This is a no brainer! Beyond strawberries and whipped cream, you can easily top this cake with all sorts of sweet glazes! Pipe on some buttercream! Spread on some chocolate frosting 🙂 Mix together 2 cups of powdered sugar and 1/4 cup milk and pour this sweet glaze icing on top! Mix a little rum with powdered sugar to create a boozy icing! While all cake is delicious warm out of the oven, this cake, like most pound cake recipes, is actually better in my opinion the next day. It will become moister and more flavorful the longer it sits unsliced. How to Store Pound Cake? Can I Freeze It? You can store your pound cake in an airtight container for up to three days. You can also wrap your pound cake with saran wrap and foil, then freeze it for up to six months. Let frozen pound cake thaw on the counter before unwrapping for best results. More Pound Cake Recipes To Try Coconut Cream Cheese Pound Cake Orange Pound Cake Brown Sugar Pound Cake Print Description This Classic Pound Cake recipe uses only 4 simple ingredients that all weigh in at 1 pound each to create a traditional butter cake that is perfect topped with strawberries and whipped cream! 2 cups salted butter, room temperature 2 cups granulated sugar 9 large eggs 3 1/4 cups all purpose flour Cook Mode Prevent your screen from going dark Preheat oven to 350°F. Coat a 10- cup bundt pan liberally with nonstick spray and set aside. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes until light and fluffy. Add the eggs, one at a time, mixing until combined, scraping the sides as needed. Turn the mixer to low and add in the flour slowly until combined, again scraping the sides to ensure everything is combined evenly. Spread the batter into the prepared pan and bake for 70-80 minutes, or until a knife inserted comes out clean. If you notice it is browning too much on the top, tent with foil. Allow the cake to cool in the pan for about 20 minutes and then release onto a wire rack to cool completely. Notes Store airtight for up to 3 days. Notes I find that this cake is best if it sits overnight before slicing, as it becomes more moist. Storage tip Carefully flip the cake back into the bundt pan if storing overnight before slicing. You need to remove it from the pan to endure it doesn’t stick, but carefully flipping it back in and covering it tightly to sit is an easy way to store it airtight! Serve with whipped cream and fruit, icing, or ice cream. Nutrition Serving Size 1 slice Calories 433 Sugar g Sodium mg Fat g Carbohydrates g Protein g Cholesterol mg Keywords pound cake recipe, cookies and cups, butter cake, bundt cake, how to make pound cake, why is it called pound cake, best pound cake recipe, easy Want To Save This Recipe?Find more recipes like this PIN for later

Preheatoven to 300ÂşF with oven rack in center of oven. Grease and flour a 10-inch (14-cup) Bundt pan. Advertisement. Step 2. Beat sugar, butter, and cream cheese with a heavy-duty electric stand mixer fitted with paddle attachment on medium-high speed until very fluffy and pale in color, 5 to 7 minutes.

Mau tau cake apa yang enak, tapi simple resepnya dan praktis dan mudah membuatnya, bahkan alhamdulillah aku belum pernah gagal membuatnya, cake apa itu?. Yap, betul, Pound cake!. Mari kita membahas sedikit tentang pound cake ini. Pound cake, berdasarkan teknik pengolahanya, merupakan creaming method cake seperti halnya butter cake, artinya untuk memasukkan udara ke adonan dilakukan dengan cara pengocokan lemak mentega atau margarin. Mengapa disebut pound cake, karena semua bahan utama tepung, gula, lemak, dan telur yang digunakan seberat 1 pound atau sekitar setengah kilo. Mungkin dulunya pound cake ini disajikan untuk keluarga besar. Seiring waktu pound cake ini tidak lagi menggunakan takaran satu pound. Bisa jadi karena satu keluarga sudah banyak yang membentuk keluarga berencana alias KB dua anak cukup jadi nga mungkin musti mengunakan takaran satu pound hehe2x, ntar siapa yang makan cake sebanyak itu. Oleh sebab itu meski beratnya tidak lagi 1 pound tapi cake dengan rasio tepung, gula, lemak, dan telur seberat 1111 tetap disebut pound cake. Mungkin ada yang binggung seperti aku apa perbedaan antara pound cake dan butter cake, ternyata berbeda dalam hal tekstur, butter cake lebih ringan dan kaya rasa sedangkan poung cake lebih terasa padat. Ini karena pada butter cake kandungan terigunya sudah dikurangi sehingga teksturnya lebih lembut dan ringan. Seperti juga butter cake, Pound cake saat ini juga sering divariasikan dengan buah segar, buah kering, vanilla, olahan susu sour cream, yogurt, cream cheese atau butter milk, lemon, vanilla, atau rempah. Tipe pound cake yang telah dimodifikasi misalnya cake pisang cupcake seperti pada gambar ini. Dari komposisinya bahan-bahan yang digunakan rata-rata seberat 200 gr meski menggunakan pisang tapi penggunaan telur dikurangi sehingga bahan yang mengandung air telur dan pisang juga mendekati 200 gr. Dengan membagi fungsi bahan berdasarkan perannya misal terigu dan telur sebagai tekstur, lemak dan gula sebagai pemberi kelambaban, maka kita bisa sedikit mengutak atik resep pound cake ini sesuai selera dan ukuran yang kita mau. Bicara soal lemak pada pound cake, ternyata lemak dari pound cake tidak hanya berasal dari butter atau margarin tapi bisa juga mengunakan minyak, misalnya minyak goreng, minyak canola, minyak biji bunga matahari, atau minyak lain yang disuka. Untuk bahan yang mengunakan minyak teknik pengolahannya tidak mengunakan creaming method tetapi sponge cake method, dimana gelembung gas yang dimasukkan ke adonan berasal dari telur dan gula yang dikocok sampai mengembang dan kaku. Tipe cake seperi itu disebut oil pound cake dengan teknik pengolahan sponge method. Bolu pandan/sponge cakepandan dan green tea cake dengan tekstur lembut dan nga terlalu padat mungkin karena mangunakan minyak ini, setellah aku prhatikan dengan seksama komposisi bahannya, ternyata juga merupakan tipe oil pound cake kerena seluruh bahannya juga mengunakan takaran rata-rata 200 gr.
Placesugar and 3/4 cup butter in another bowl; beat at medium speed, scraping bowl occasionally, until creamy. Add 1 egg white at a time, beating well after each addition. Add 1 teaspoon vanilla; mix well.
We all crave for the chocolatey truffle pastry, the beautiful red velvet cake or the absolutely flawless blueberry cheesecake every once in a while, but the basic vanilla pound cake stays an all-time favourite. It's the most basic, tastiest as well as the easiest recipe. However, has it ever occurred to you why a pound cake is called a 'pound cake'? Every name has a history, every name tells a story. A chocolate chip cake is named that way as two of the major ingredients in the cake are cocoa powder and chocolate chips. But why 'pound' cake? Does it weigh a pound? Let's find origins of pound cake lie in Northern Europe and date back to the early 18th century. Initially, the pound cake weighed four pounds; that rules out the possibility of it being named after its weight. The ingredients in the cake, however, were measured up to one pound. This is how it was traditionally made - a pound each of these four ingredients - butter, flour, sugar and eggs. The name pound cake has stuck around ever to the traditional measurements of ingredients used in this cake, the size is such that it becomes possible to serve multiple families at a go. The modern day families, however, prefer a lighter and smaller cake and therefore the original recipe has been modified overtime as per the requirements. Today, people use smaller quantities of each ingredient, but maintain the 1111 credit IStockA lot of different variations of the pound cake exist now across various countries and regions, each one having their own distinct style. Originally, no leaveners were used in the cake except for the air whipped into the batter. It was only in the 1900s that artificial leaveners like baking soda and baking powder were added to reduce the density of the cake. Other variations include the addition of flavouring agents like vanilla extract/almond extract or dried fruits such as cranberries or currants. At times, some or all of the butter was substituted by a cooking oil/vegetable oil to get a moist cake. One of the most popular variations is the sour cream pound cake of United States. The butter is substituted by sour cream to moisten the cake and also get a tinge of a tangy flavour. Despite these variations which alter the characteristics and the flavour of the cake drastically, the name 'pound cake' is often cake is quite well known in France and is called 'quarte-quarts', or 'four quarters', a quarter referring to a pound. The Carribean part of the world that speaks French add Rum to the cake for Christmas eve along with mashed bananas. The Venezuelan and Colombian version of the Pound cake is called ponque which is a Spanish phonetic approximation of the term. It is essentially a wine drenched cake with cream/sugar coating. The Mexican version is called panque and it follows the traditional recip - a pound each of butter, flour, sugar and eggsDisclaimerThe opinions expressed within this article are the personal opinions of the author. NDTV is not responsible for the accuracy, completeness, suitability, or validity of any information on this article. All information is provided on an as-is basis. The information, facts or opinions appearing in the article do not reflect the views of NDTV and NDTV does not assume any responsibility or liability for the same.

Buttercakes are made from creamed butter, sugar, eggs, and flour. They rely on the combination of butter and sugar beaten for an extended time to incorporate air into the batter. A classic pound cake is made with a pound

Memangnya berbeda ya sponge cake dan pound cake? – Kue bertekstur empuk dan lembut masih menjadi primadona. Sering dihidangkan pada berbagai acara seperti pesta ulang tahun, pernikahan, hingga tasyakuran. Rasa manis dipadukan dengan tekstur yang lembut cocok dikonsumsi saat berkumpul bersama orang terdekat. Macam kue pun beragam, seperti sponge cake dan pound cake. Kue sponge sponge cake adalah sebuah kue yang berbahan dasar tepung, gula, dan telur, terkadang dicampur dengan baking powder yang biasanya dijual, dengan struktur yang dapat mengambang, seperti porifera. Pound cake merupakan jenis kue tradisional yang dibuat dengan satu pon masing-masing dari empat bahan tepung, mentega, telur, dan gula. Pada umumnya, dipanggang dalam loyang roti atau cetakan Bundt, dan disajikan dengan taburan gula bubuk atau dengan lapisan icing. Jika dilihat sekilas sponge cake dan pound cake terlihat mirip, tetapi jika diperhatikan dengan saksama, ternyata berbeda loh! Berikut perbedaannya. Tekstur Sponge cake termasuk dalam jenis kue foamy foamy cake atau memiliki tesktur yang lembut dan ringan. Pound cake termasuk dalam jenis butter cake dengan tekstur padat dan berat, cocok dikombinasikan jadi kue ulang tahun. Sponge cake bertekstur lembut, ringan, dan berpori besar, sedangkan pound cake terasa padat dan berpori kecil. Baca juga Tren Porduk Bakery Rasa Cita rasa sponge cake cenderung mild dan ringan. Sebaliknya, pound cake terasa lebih kaya dan buttery sensasi butter yang cukup kuat. Bahan baku Tak banyak perbedaan bahan antara keduanya. Secara umum bahan-bahan utama yang digunakan yaitu tepung terigu, telur, dan gula. Namun, pound cake harus ditambah dengan mentega, inilah letak perbedaannya. Ini pula yang membuat pound cake terkesan lebih berat dibanding sponge cake. Semakin banyak mentega lemak yang digunakan, tekstur cake semakin padat dan berat. Cara pengolahan telur Seperti yang telah disebutkan bahwa sponge cake dan pound cake sama-sama menggunakan telur sebagai bahan utamanya. Akan tetapi, keduanya memiliki teknik tersendiri dalam mencampurkan telur ke dalam adonan. Sponge cake biasanya hanya menggunakan putih telur yang telah dikocok hingga konsistensinya kaku atau biasa disebut meringue. Sementara, pound cake menggunakan whole egg yang dikocok lepas. Untuk membuat sponge cake, biasanya menggunakan kuning dan putih telur yang dikocok dengan gula, membuat tekstur kue terasa lebih padat. Sedangkan, pembuatan pound cake, adonan kue dikocok dengan mentega, hingga mengembang dan gulanya larut light and fluffy. Perpaduan ini yang membuat tekstur pound cake sangat padat dan mengenyangkan, serta agak berminyak. Baca juga Yuk Kenali Produk Bakery Langkah pembuatan Tidak ada perbedaan mencolok dalam langkah pembuatan sponge cake dan pound cake. Langkahnya sama seperti membuat kue pada umumnya. Namun, perbedaannya yaitu dalam proses pengolahan. Prioritas utama saat membuat sponge cake yaitu membuat putih telur menjadi kaku seperti meringue. Sementara, pound cake memprioritaskan pencampuran mentega agar takarannya pas. Baca juga Beberapa Istilah dalam Baking Sejarahnya, pound cake menggunakan bahan dengan ukuran satu pon yakni 1 pon telur, 1 pon mentega, 1 pon terigu, dan 1 pon gula. Banyaknya telur dalam resep ini yang membuat cake dapat mengembang naik, tanpa bantuan baking powder atau baking soda. 6. Suhu pemanggangan Suhu yang digunakan untuk memanggang sponge cake biasanya berkisar antara 180 derajat celcius, sedangkan pound cake dipanggang dengan suhu 160-170 derajat celcius. Itulah enam perbedaan antara sponge cake dan pound cake. Semoga artikel Indonesian Chef Association ini bermanfaat. Referensi IDNTimes, Kumparan, Unsplash
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pound cake merupakan jenis butter cake traditional