POUND CAKE

POUND CAKE

           

-TARAN SONI

We all love cake but the secret to a great cake is its sponge. A sponge is like the heart of the cake there are many varieties of sponge-like Genoese, angel’s sponge, devil sponge, and Victoria are some examples but out of all this, there is one sponge which is most delicious and yet simple to make that is Poundcake or sponge.

The pound cake gets its name originally from the pound of flour pound of butter pound of sugar and pound of eggs. That goes in each and every loaf of pound cake. Pound cake is first originated in England and was said to be first known as butter cake. And that time all birthday cakes and other cake are made with the recipe for pound cake. The first-pound cake is a British creation in the early 1700 century in England. They take an egg, flour, butter, sugar and they also take lemon and oranges and the oranges and lemon change the flavor and texture of a cake. They don't use any Leaveners except air. Air is incorporated in sponge with help of meringue or beating the whole eggs to a ribbon stage. 

In different regions of world pound cake is called with different names:-

In the United Kingdom, it is called Madeira

In France it is called quatre - quarts means four quarter

In Mexico, it is called panque

So next time when someone says pond cake so you know what does that means.

If you want the recipe of pound cake then tell me in the comment section below

RECIPE

Ingredients

·       100gm Flour

·       2no Eggs               

·       100gm Castor sugar  

·       100gm Butter                 

·       A pinch Baking powder.

·       1 tsp Vanilla essence

 Ratio 1:1:1

Here 1:1:1 mean if u taking 100 gms of flour you have to take 100 gms of sugar and 100 gms of butter

 Temperature 180°c   Time 30 to 35 mins

 Method

1 Take butter and sugar cream it well.

2 Beat the eggs till it becomes thrice in volume and adds vanilla essence in it

3 Take a flour and baking powder and sieve it well

4 Add cream butter and flour in the eggs by using cut and fold method in 3-4 batches

5 Grease the cake tin and dust it with flour

6 Pour in the greased and floured cake tin and bake it

 Precaution

1 Eggs should be at room temperature for better foams

2 The bowl should be at room temperature free from any moisture otherwise the eggs will not inflate

3 Make sure that there are no lumps

4 Don't over mix after adding flour

TARAN SONI 

THANK YOU

VISHWAAH CREATIONS