STRAWBERRY POUND CAKE HOW TO
STRAWBERRY POUND CAKE FULL

Too much mixing creates a dense and rubbery crumb rather than a soft, fluffy one. Over-mixing cake batter will always be detrimental to the cake crumb. Folding the flour into the batter helps to preserve the air created. Beating the eggs after they have been added will provide the cake a lightness to the otherwise dense cake.ДЄfter you have added all the air into the butter and eggs you want to fold the flour into the batter, rather than mixing vigorously. While the butter gives the cake rise, the eggs also play a role.

Beating the eggs after adding to the butter.

Make sure the butter is beat until lightened in colour and doubled in volume. Pound cakes have a high butter content, and it's the all the air in the butter that helps it rise. Here are a couple of tips to ensure you create your best pound cake.Д¬reaming the butter and sugar is the most important step to achieve the perfect texture. A soft, moist and velvety texture is a sign of a perfect pound cake. Because pound cakes aren't decorated with fancy syrups and glazes the star of the show is the cake itself. One of the most important, if not the most important part of the pound cake is the crumb. Both have their charms so I guess it's up to you what you feel like eating! Tips to creating the perfect cake crumb You'll find it easier to eat more sponge cake than pound cake due as pound cakes are much richer in flavour and denser in texture. It will also have less flavour as they are usually decorated with buttercreams, ganaches and jams. A regular sponge cake will be a lot fluffier and lighter in texture. You might wonder what is the difference between a regular cake and a pound cake. Pound cakes these days don't use the typical 1:1:1:1 ratio, because there are small adjustments that can create an even better cake! Although the ratio is not the same it follows the same basic principle and baking method, and the result is sooooo much better. The cake also has a lot more flavour and a plusher texture due to the extra fats. The resulting cake is much heavier than regular cakes due to the high fat and sugar ratio. Traditionally this cake was made with a pound each of butter, sugar, flour and eggs. The name 'pound' cake comes from the original method in which this cake was made. With a cup of tea or coffee you have yourself the perfect afternoon treat (or anytime of the day really)! What is a pound cake?ДЄ pound cake is a basic cake made from butter, eggs, sugar and flour.

STRAWBERRY POUND CAKE FULL

The lemon enhances the strawberry flavour to create a deliciously tangy cake full of flavour. This strawberry pound cake has a moist and velvety crumb studded with bursts of fresh strawberries and a sweet and tangy glaze. I was looking to make a fruity dessert for the warm weather and I thought the combination of strawberry and lemon was perfect. Strawberries are such a fresh, delicious and summery fruit that are perfect in a buttery pound cake.

STRAWBERRY POUND CAKE HOW TO

How to create the signature pound cake shape?.

Tips to creating the perfect cake crumb.Topped with fresh strawberries this cake is the definition of fruity! Jump to:

In the meanwhile, you can whip up the heavy whipping cream.This strawberry pound cake is moist and buttery, studded with pockets of fresh strawberries and topped with a sweet and tangy glaze.

Leave to cool for a 30 minutes before cutting into it or frosting.

Bake for about 16 вЂ“ 20 minutes or until the cakes pull away from the sides.

Finally, transfer the batter into the cake mould and fill to at most 2/3 full.

Alternatively, you can whisk or mix at low speed but stop mixing once incorporated to prevent overmixing (and a dense finish).

Sift the dry baking powder and flour mixture into the wet batter.

In a separate bowl, combine the baking powder and flour.

The batter will be slightly watery at this stage.

Next, whisk in the vanilla, milk and heavy cream until well incorporated.

Then, set whisk in the eggs, salt and lemon zest.

Firstly, cream together the butter and sugar until lightened and fluffy (2 mins).

For the cake pan, I am using a 8cm x 5 cm of 6 mini loaf pan (3.5 inch x 2 inch).

1 Cup or 240ml Heavy Whipping Cream (for topping).

1 to 2 Tsps of Orange / Lemon Zest (Optional, but works magic!).

2 Tbspns or 30ml of Heavy Whipping Cream, at room temperature.

1/3 Cup or 80ml Milk, at room temperature.

2 Large Eggs, each weiging 55 to 60g, at room temperature.

1/2 Cup or 115g Unsalted Butter, Softened at Room Temperature + Extra to coat.

3/4 Cup or 150g White Sugar (Can be reduced by 30g, to 120g).

1 and 1/3 Cups + 1 Tablespoon or 170gВ All Purpose Flour, Sifted unless using a mixer.

Ingredients, Cake (For original sized loaf, you can click here for the recipe) Inspired by the flavours of summer, these Strawberry and Cream Pound Cakes boasts fruity flavours to go with luscious whipped cream!

Strawberry pound cake