|Deletions are marked like this.||Additions are marked like this.|
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|* Butter and sugar weigh about the same||* Butter and sugar have roughly the same density.|
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| * Eggs vary in weight, but it's roughly 2 ounces/egg. So 3 eggs are roughly 6 ounces (0.375 pounds).
* 1 pound (16 oz) of butter is about 2 cups. 0.5 pound (8 oz) is about 1 cup. So 6 oz of butter is roughly 0.75 cups.
Related article on the creaming method: http://www.squidoo.com/the-creaming-method
A pound cake is supposed to have equal parts by weight of eggs, sugar, flour, butter. Since I recently got a food scale, this is relatively easy to do.
- 6 medium eggs and equivalent weights of butter, flour, sugar.
- 1 teaspoon vanilla extract
- 1 cup sour cream (optional)
Preheat oven to 325F. Grease and flour dust a 10-inch tube pan or two 9x5 inch loaf pans and set aside.
Weigh the eggs. Put them aside in a bowl. Weigh butter and put it in a mixing bowl. Cream butter until light and fluffy, then cream sugar into the butter. Add the sour cream if desired, and the vanilla. Add eggs one at a time, beating as you go. Add the flour to mix, a bit as a time, mixing as you go. Put batter into pans and bake 1 hour or until knife comes clean.
I'm told that room temperature ingredients are the way to go here. They give a moister, lighter cake.
Another method that I haven't tried involves mixing the dry ingredients, then mixing in the butter, then the eggs.
French Quatre Quarts version:
- Butter and sugar have roughly the same density.
- You need about 50% more flour by volume than butter or sugar
- Eggs vary in weight, but it's roughly 2 ounces/egg. So 3 eggs are roughly 6 ounces (0.375 pounds).
- 1 pound (16 oz) of butter is about 2 cups. 0.5 pound (8 oz) is about 1 cup. So 6 oz of butter is roughly 0.75 cups.