Procedure

Appears in

Published 2003

Prepare cake batter using the high-ratio pound cake formula above, or using any basic high-ratio pound cake formula. Prepare one batch of batter for each variation.
Line muffin pans with paper liners, lightly spray with pan spray, or grease with pan coating. Label with amount of sweetener to be added to cake batter.
Scoop batter into prepared muffin pans using #16 scoop (or equivalent).
If desired, place muffin pans onto half sheet pans.
Use an oven thermometer placed in center of oven for an initial reading of oven temperature. Record results here: _____.
When oven is properly preheated, place filled muffin pans into oven and set timer for 32–35 minutes, or according to formula.
Bake cakes until control product pulls away slightly from sides of pan, cake springs back when center top is lightly pressed, and wooden pick inserted into center of cake comes out clean. Control product should be lightly browned. Remove all cakes from oven after same length of time, even though some will be paler in color or have not risen properly. If necessary, however, adjust bake times for oven variances.
Record bake times in Results Table 1, which follows.
Check final oven temperature. Record results here: _____.
Remove cakes from hot pans and cool to room temperature.