What Kind Of Cake Is A Pound Cake
 A pound block with almonds | |
| Main ingredients | Flour, butter, sugar, and eggs |
|---|---|
| Variations | Improver of flavorings or dried fruits |
| |
Media: Pound cakePound block is a blazon of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are mostly baked in either a loaf pan or a Bundt mold. They are sometimes served either dusted with powdered sugar, lightly glazed, or with a coat of icing.
History [edit]
It is believed that the pound cake is of northern European origin and dates back to the early on 1700s. A recipe for pound cake is in the showtime U.Southward. cookbook, American Cookery, which was published in 1796.[1]
Over time the ingredients for pound block changed. Eliza Leslie, who wrote the 1851 edition of Direction for Cookery, used 10 eggs, shell them as lightly as possible, mixed them with a pound of flour, then added the juice of two lemons or three large oranges. This changed the season and texture of the cake. In the 2008 issue of Saveur, James Villas wrote that cake flour would not work in place of all-purpose flour because information technology lacks the strength to support the heavy batter.
An early on variation on this cake replaced some of the flour with cornmeal made from dried corn (maize), which was then called Indian meal.[ane] A recipe for Indian pound cake was offset published in 1828 by Eliza Leslie and later included in The Indian Meal Book,[2] [ failed verification ] which was published in London in 1846, when people in Ireland were looking for alternatives to expensive wheat flour.[1]
Variations [edit]
There are numerous variations on the traditional pound cake, with sure countries and regions having distinctive styles. These can include the addition of flavoring agents (such equally vanilla extract or almond excerpt) or dried fruit (such equally currants or dried cranberries), as well as alterations to the original recipe to change the characteristics of the resulting pound cake. For instance, baking soda or baking pulverization may be incorporated to induce leavening during baking, resulting in a less dumbo pound cake. A cooking oil (typically a vegetable oil) is sometimes substituted for some or all of the butter, which is intended to produce a moister cake. Sour cream pound cake is a popular variation in the United States, which involves the substitution of sour foam for some of the butter, which besides is intended to produce a moister cake with a tangy flavor. Some of these variations may drastically modify the texture and flavor of the pound cake, merely the proper noun pound cake is often nonetheless used. Some of the variations are described below.
French mode [edit]
In France, the pound cake is well known. The name of the pound cake "quatre-quarts", means 4 quarters. At that place are equal weights in each of the four quarters. In tradition, the popular cake of the French region of Brittany, as its name implies, uses the same quantity of the four ingredients, merely with no added fruit of whatever kind. Still, the Caribbean parts of the world that speak French traditionally add rum to the ingredients for Christmas Eve or fifty-fifty mashed bananas for extra moisture. In some cases, the French might have beaten egg whites instead of whole eggs to lighten the concoction. Other variants include adding chocolate or lemon juice for flavor.
Mexican fashion [edit]
In United mexican states, the pound cake is called panqué. The bones recipe of Mexican panqué is much like the traditional U.S. recipe. Near common variants are panqué con nueces (pound cake with walnuts)[three] and panqué con pasas (pound block with raisins).[4]
Colombian and Venezuelan style [edit]
Ponqué is the Colombian and Venezuelan version of the pound block: the term ponqué is itself a Castilian phonetic approximation of pound-cake. The ponqué is essentially a vino-drenched block with a cream or sugar coating, and it is very popular at birthdays, weddings and other social celebrations.
German style [edit]
Traditional German Osterlamm which oft is made of Eischwerteig mit Fett
The German term Rührkuchen (stirred cake) refers to whatsoever kind of cake where a concoction is fabricated by mixing flour, butter, eggs, sugar, and often milk. The concept of the starting time four ingredients having equal proportions is not mutual, but, withal, this style of cake batter forms the basis of many pop block recipes. With the simple add-on of nuts, cocoa, stale fruits and alcohols, and the use of unlike shapes and sizes of tins, a wide diverseness of traditional High german cakes are made. For example, this dough or a pocket-sized variation of it is often used to make cakes made in a loaf tin (Orangenkuchen - orangish block; Nusskuchen - hazelnut block), marbled cakes in a bundt can (Marmorkuchen) and other season combinations in shaped tins (Falscher Rehrücken - false venison saddle with bitter chocolate and almonds,[5] Osterlamm - Easter Lamb with vanilla and rum[6]).
In the technical linguistic communication of professional baking, these recipes are classified as Eischwerteig mit Fett ("egg-heavy batter with shortening"). For example, in a German language cooks' vocational school book from the 1980s the bones recipe for such a block baked in a 26 cm (10") jump form can is given every bit four eggs, 3 egg-weights of butter, 4 egg-weights of sugar, three egg weights of flour and one egg-weight of starch.[v] It is close to the English pound of each and the French four equal quarters.
References [edit]
- ^ a b c Byrn, Anne (2016). American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind more than 125 of our All-time-loved Cakes. Rodale. p. 21. ISBN9781623365431. OCLC 934884678.
- ^ "The Indian meal volume : comprising the best American receipts for the various preparations of that excellent article". archive.org. 1846.
- ^ Recipe of panqué with walnuts (in Spanish)
- ^ "Recipe of panqué with raisins (78yum/English language)". Archived from the original on 2009-01-24. Retrieved 2008-04-03 .
- ^ a b Engelmann, Barbara (1982). Zeitgemäß kochen und backen: Lehr- und Arbeitsbuch für berufsbildende Schulen [Modern Cooking and Baking; a text- and work book for vocational schools] (in High german). München;Wien;Zürich: BLV Verlagsgesellschaft. pp. 359–368. ISBN3-405-12479-4.
- ^ "Gebackenes Osterlamm... süße Tradition - Mann backt". Mann backt (in German). 2014-04-17. Retrieved 2018-09-15 .
External links [edit]
- Pound Cake History & Recipes
- http://www.cooksinfo.com/pound-cake
Source: https://en.wikipedia.org/wiki/Pound_cake
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