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Although prepared with some type of fat, pound cakes (known in France as quatre-quarts) are generally leavened with nothing but the air provided by a large quantity of beaten eggs. Creaming the sugar and fat together also contributes to a fluffy batter by creating more tiny air pockets to expand as the cake bakes. The addition of sugar absorbs liquid and facilitates the complete hydration of the gluten strands during mixing, which helps ensure a soft, tender cake. Tenderization extends throughout baking as sugar continues to absorb liquid and delays gelatinization. Sugar content also produces a very fine crumb texture and the desired volume along with a golden exterior.
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