🪔 Pound Cake Merupakan Jenis Butter Cake Traditional

Devils Food Cake atau DFC ini merupakan salah satu jenis buttercake, dimana cara pembuatannya butter dan gula di kocok terlebih dahulu hingga lembut kemudian bahan-bahan lainnya dimasukkan. Kocok butter dengan Mixer speed RENDAH hingga lembut. kemudian masukkan gula kastor sedikit demi sedikit sambil terus dikocok hingga lembut dan pucat 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. 5Naked Cake Ideas You Can Create at Home. Earl Grey Tea Cake. How to Make Ice Cream Cake, Plus 10 Party-Starting Cake and Ice Cream Combinations. Chocolate-Banana Snack Cake. Cranberry-Buttermilk Pound Cake. Triple-Chocolate Cake with Peppermint Ganache. Pumpkin Tiramisu Layer Cake. Mini Turmeric Upside-Down Cakes. Method Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper. Cream the butter and sugar together in a bowl until pale Cakemerupakan adonan panggang yang dibuat dari empat bahan dasar yaitu tepung terigu, gula, telur dan lemak. Pound cake adalah satu jenis cake yang memiliki tekstur padat dengan remah kasar (Ningrum, 2012). Salah satu daya tarik cake adalah rasanya yang lezat dan mudah dibuat (Rafika dkk, 2012). Tepung terigu sebagai bahan baku pembuatan Cakeini merupakan cake tradisional asal Inggris. Pertama kali diciptakan oleh seorang ibu rumah tangga yang membuat kue dengan perbandingan bahan sama yaitu : 1 pound tepung 1 pound telur 1 pound mentega 1 pound gula. Namun saat ini resep pound cake telah dimodifikasi dan di isi dengan berbagai jenis bahan lain, misalnya buah-buahan. ButterCake. Sesuai namanya, Butter Cake terbuat dari bahan dasar mentega dan merupakan sajian klasik khas Amerika Serikat. Namun, jika ditilik dari sejarahnya, kue ini berkerabat dengan pound cake asal Inggris. Secara tradisional, butter cake dibuat dari campuran tepung terigu, gula, dan telur dengan ukuran yang sama untuk membentuk tekstur Servings 9 slices. Prep Time: 5 minutes. Cook Time: 1 hour. Total Time: 1 hour 5 minutes. Course: Dessert. Cuisine: American, Chinese. This creamy, custard-like cake is just 3 ingredients and doesn't require flour, butter or oil! The batter takes only 5 minutes to prepare and you don't even need a mixer to make it. Preheatoven to 350 degrees F. Place parchment paper in the bottom of two 8 or 9 inch round cake pans. Cut the paper so it fits well in the bottom circle of the pan. Spray the pan and parchment paper with nonstick cooking spray. In a large bowl, cream sugar and butter until smooth. Add oil and mix. Cakejenis ini memerlukan bahan pengembang berupa baking powder atau soda kue. Biasanya jenis butter type cake memiliki perbandingan yang sama antara lemak dan tepung terigu. Metoda pembuatan butter cake terbagi menjadi 4 macam yaitu : a) Pound method Campur bahan-bahan kering (tepung, baking powder, garam, dan gula) Apfelkuchen(Apple Cake) It is not unusual for traditional German cakes with fruit, especially with apples and plums, to have a yeasted pastry base. Mostly these cakes are large sheet cakes meant to serve a crowd; a yeasted dough base was more economical than a butter-based batter or pastry crust. ButterCake, termasuk pound cake dan devil’s food cake, bergantung pada kombinasi dari mentega, telur, dan baking powder atau soda bikarbonat sebagai pengembang dan menjadikan tekstur yang lembab. merupakan makanan favorit Amerika yang telah menjadi bagian integral dari banyak perayaan. Disajikan untuk yang akan pesta ulang tahun atau ylcnmg. How pound cake became a Southern classicIn our series Saving Southern Recipes, Associate Editor Kate Williams explores the deep heritage of Southern cooking through the lens of passed-down family know a cake recipe is going to be good when it starts with directions to cream a pound of butter. Yes, sugar and flour and eggs are all great, too, but — really — who doesn’t love a cake that is first and foremost all about the butter?I can’t even keep track of the number of pound cake recipes that shy away from such things. I’ve seen recipes calling for a meager 14 tablespoons or an only slightly more generous two sticks, but those that fully embrace the history and simplicity of the recipe are surprisingly few and far between. And sure, there’s likely some science, and a few tricks, behind lower butter amounts, but come on. It’s called a pound cake for a what you’ll get if you explore the first published American recipes for the cake. Anne Byrn writes in her book American Cake that the first mention of the cake, which came to the from England, is in a recipe dated 1754 from Wicomico Church, Virginia. Amelia Simmons later published two recipes for the cake in her 1796 book, American CookeryPOUND CAKE – One pound sugar, one pound butter, one pound flour, ten eggs, rose water one gill, spices to our taste; watch it well, it will bake in a slow oven in 15 CAKE – Work three quarters of a pound butter, one pound of good sugar, till very white, whip ten whites to a foam, add the yolks and beat together, add one spoon rose water, two of brandy, and put the whole to one and a quarter of a pound flour, if yet to soft add flour and bake 1824 version of the cake, more similar to Simmons’ first variation, was published in Mary Randolf’s The Virgina Housewife, but the second version, with egg whites, didn’t seem to appear again until 1881, when Abby Fisher published What Mrs. Fisher Knows About Old Southern Fisher, who was enslaved in South Carolina before becoming one of the first published African-American chefs, describes two pound cakes, one “gold” and one “silver,” and both leavened with a combination of whipped egg whites and “the best yeast powder.” Adding egg whites and yeast made pound cakes far more foolproof, as the most traditional recipes are risen only by the mechanical process of properly creamed butter and sugar, a feat that was much more challenging before the advent of household electric mixers in the early 20th century. Just imagine beating a pound of butter into something light and fluffy using only a wooden those mixers came into common use, it made creaming the butter and sugar a breeze, and made it possible for even the least experienced baker to turn out a successfully risen poundcake. Anyone could bring together the dead-simple combination of butter, flour, sugar and eggs, and create a delicious Kitchen reader Joe Roy Pendarvis grew up eating his great grandmother Susie Bryant’s pound cake. He wrote on his blog, Bayou Boston, that “she was a hard worker and a Southern cook, not by choice, but by necessity.” Bryant was a vegetable and tobacco farmer in Sampson County, North Carolina and she, Pendarvis said, “could work us all under the table, and she only had one leg.”Really, that fact is all I needed in order to understand she was likely a no-nonsense kind of lady who cooked and baked with what she had. Her pound cake recipe is written using Crisco instead of butter, likely a result of mid-20th century preferences and easily affordable resources. Otherwise, her recipe is very typical, with only the addition of a bit of vanilla for flavoring and “sweet milk” for its tenderizing time, Pendarvis has adapted his great-grandmother’s recipe, adding back the butter and swapping in half and half or egg nog! for the sweet milk. He also likes to dribble in a couple tablespoons of peach brandy for a little bit more decadence. But the techniques — starting in a cold oven, beating in the eggs slowly, and cooking the cake low and slow — remain the same. They’re tried and true, and they produce a cake that is dense and buttery in the best kind of way a real-deal poundcake that stands the test of Bryant’s Pound Cake by Way of Joe Roy PendarvisServes 12 to 15Hands-on time 25 minutesTotal time About 3 hours, plus cooling timeIngredients1 pound unsalted butter, at cool room temperature3 cups sugar2 tablespoons brandy, such as peach brandy optional1 tablespoon vanilla1 teaspoon kosher salt3 cups all-purpose flour10 large eggs, at room temperature1/4 cup half and half or egg nog, at room temperatureInstructionsGenerously butter a bundt or Marianne pan, or use nonstick oil spray to generously grease the a stand mixer fitted with the paddle attachment, or using an electric mixer, cream together the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Beat in the brandy, if using, and the vanilla and salt until the speed to low and mix in 1/2 cup of the flour. Mix in two of the eggs. Continue to mix in the flour and eggs in the same amounts until completely incorporated. Mix in the half and half. Pour the batter evenly into the pan. Bang the pan on the counter several times to release any air the pan on the center rack of a cold oven and turn the heat to 275 degrees. Bake until the cake edges are golden brown and a toothpick inserted deep into the center of the cake comes out clean, 2 to 2 1/2 the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Serve. 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. It is easy to see why most people confuse butter and pound cakes. There are many similarities between the two cakes. However similar they are, there are differences between the two types of cakes. Butter cakes and pound cakes are some of the more popular cakes in America. It has been the thought that the butter cake actually evolved from the pound cake; they do have a lot in common. Both the pound cake and the American butter cakes have a rich buttery taste, along with having fine crumbs. The two types of cakes also have a texture that is moist and tender. However, there is a difference between the two. The butter cake also known as a shortened cake or as a creamed cake is an American classic. This cake has a richer taste than most of all the other cakes, except for the pound cake, and it does have a better volume than that of other cakes and is lighter in texture. While the pound cake has the richest flavor of all the cakes, it is also the denser of the two types of cakes. One of the biggest differences between the two cakes is that originally the pound cake was made with a pound of each of its main ingredients. That would be a pound of flour, butter, eggs, and sugar with an addition of some type of leavening added either baking powder or baking soda. Then a flavoring like vanilla or lemon is added to the recipe. Often times the quantity needs to be changed so that it can fit to the size of cake that is wanted. If the ratio of 1111 of flour, butter, eggs, and sugar is maintained then it is considered to be a pound cake, even if smaller quantities are used. The pound cake is a very versatile cake. It can be served plain or fancy; it still has a great taste. I have seen pound cakes served in a bowl with fruit as it's topping, as well as a base that is covered with a fondant. While both butter and pound cakes are delicious, the butter cake is defiantly America's favorite. The flavor combinations that can be made from a butter cake are literally limitless. This is the cake that seems to appear most often at celebrations all decorated with frosting for whatever celebration that is going on. It is a good cake to serve at almost any occasion. Author Bio Deb has a communications degree and applies her talents to her position as Marketing Specialist at Sharon Parq Associates. In her spare time she spends time with her children and grandchildren and devotes time to her church. Learn more about Debra... MORE FROM DEBRA Organizing Linen Closets Are you tired of opening your linen closet doors only to find that you can't find what you are looking for or, even ... Discover More Caring for Flowering Dogwood Thinking about landscaping your yard or garden? The flowering dogwood could be the answer to your landscaping needs. Find ... Discover More What to Wear to a Job Interview Dressing appropriately for a job interview isn't that hard. There are just a few guidelines to follow. Following these ... Discover More

pound cake merupakan jenis butter cake traditional