POUND CAKE

GROUP 5
Basic Ingredients For An Old
Recipe of Pound Cake
 O Weight of flour is equal to weight of sugar
1 pound flour = 1 pound sugar
O Weight of fat is equal to half of sugar
1 pound fat = half pound sugar
O Weight of fat is equal to weight of whole eggs
1 pound fat = 1 pound whole eggs
O Weight of eggs and milk is equal to weight of flour
or sugar
1 pound eggs = 1 pound flour or sugar
O Weight of liquid is equal to weight of flour
1 pound liquid = 1 pound flour
O Baking powder as a leavening agent is 1% to 67%
of the weight of flour.
O If liquid is increased, sugar is increased.
O Proportion ingredients if super glycerinated sugar
is used:
Weight of eggs is more than the weight of the fat.
Weight of the sugar should be more than the weight
of the flour.
 Mixing Method for Pound
Cake
1. Cream the butter and sugar until light
and fluffy.
2. Eggs is added one at a time.
3. The flour is folded into the creamy
mixture.
4. Bake at 177°C for 1 ½ hours or until
done.
Tips: To incorporate more gases, the eggs are
separated, beating the whites up to stiff peaks bafore
the other ingredients are folded in.
 Principles in Preparing
Shortened Cakes
• The flour and eggs should balanced
fat and sugar for a score tender
product.
• The weight of the liquid should not
be more than the flour.
• If more fat is added, the number of
eggs is increased. For every added,
fat is increased by 1/3 cup.
Mixing Method for Shortened
Cakes
 1. Conventional Method
a) Cream the shortening.
b) Add sugar little by little.
c) Add the yolks and mix until light and fluffy.
d) All the dry ingredients are sifted together and
added alternately with milk, flour first and last.
e) If the egg whites are separated, they are beaten to
stiff peak and folded into the mixture.
f) The flavouring can added to creamed mixture to
the milk.
 Modified Conventional
Method
O Conventional Meringue – half of the
sugar is added to the egg whites and
beaten up to the stiff peak stage. Fold
into the butter.
O Conventional Sponge - beat half of the
sugar with the whole white eggs or yolks
until stiff. Fold into the butter after all
the other ingredients have been added.
 Pastry Blend Method
a) Fat and Flour are mixed.
b) Sugar, salt, baking, powder and half
of the milk are mixed with the flour
and fat mixture until smooth.
c) Add the eggs and milk and beat
until there is no trace of the egg.
 One-Bowl Method
a) It is otherwise known as quick mix method, easy
mix or single mix method.
b) It uses ready mixes.
c) Recipes used contain relatively proportion of
sugar of liquid.
d) The fat and milk are added to the dry
ingredients. The butter is stirred preferably with
required number of strokes. The whole eggs is
added one by one until all the ingredients are
well blended.
 Muffin Method
a) Eggs, fat and milk are mixed before
adding to the sifted dry ingredients.

b) It is faster method of mixing butter

cakes.