RicottaPound Cake with Lemon and Blueberries. 1. This gluten-free lemony ricotta pound cake made with almond flour and a sugar substitute is sure to delight with fresh blueberries in every bite. Top with fresh blueberries, a dusting of sweetener, or make your own glaze. By Lucille. Cakeyang dihasilkan berat dan sedikit padat. Butter cake sendiri dapat dibagi lagi menjadi dua jenis yakni: Pound cake, dikenal juga dengan nama cake simpel. Dinamakan pound cake karena berat bahan keseluruhan adalah sekitar 1 pound atau setengah kilogram. Cetakan yang sering dipakai adalah bun atau cetakan berbentuk bundar dengan lubang di Contohcake dari jenis adonan ini adalah butter cake, pound cake, layer cake, fruit cake. Pound Cake adalah jenis butter cake tradisional Inggris. Bahan : 1 pound tepung, 1 pound telur, 1 pound mentega, dan 1 pound gula. Meski sudah banyak dimodifikasi, cirinya tetap yaitu semua bahan beratnya sama. 70resep cake tape jenis buttercake ala rumahan yang mudah dan enak dari komunitas memasak terbesar dunia! Lihat juga resep Butter cake tape kismis enak lainnya. Dengan memakai Cookpad, kamu menyetujui Kebijakan Cookie dan Ketentuan Pemakaian . Adonanini tidak mengembang seperti sponge cake, bahan-bahan cukup dikocok hingga lembut. Jika lemak yang digunakan adalah mentega maka adonannya dikombinasikan Method STEP 1. Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Put all of the ingredients except those for the icing into a large bowl and beat together, either using an lyoB. 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. Butter cake and pound cake are two very popular types of cake, but many people are unsure of the difference between the two. Both cakes are made with butter, but pound cake also contains flour, sugar, eggs, and milk. Butter cake is usually denser and richer than pound cake, and it often has a higher fat content. Pound cake is often lighter and more moist, and it may be flavored with vanilla or lemon. In the United States, butter cakes and pound cakes are among the most popular baking items. Butter cakes also known as short cakes or creamed cakes are American classics. Despite the fact that pound cake has the best flavor, it is also the more dense of the two types of cakes. A pound cake can be eaten as a dessert or as a side dish. It’s not difficult to serve plain or fancy; it tastes just as good. Despite the fact that both pound and butter cakes are equally delicious, Americans adore the butter cake the most. A butter cake can be used to create a plethora of flavor combinations. Pound cakes were made with flour, sugar, butter, and eggs, and they were named after the three ingredients. There are variations in today’s recipes, including my favorite Perfect Pound Cake, which is still the same basic idea. Bread cakes are no different than any other cake that has been baked in a loaf pan. A sponge cake and a pound cake are cousins; their ingredients are similar, but not the same flour, eggs, and sugar for traditional sponge cakes, and butter for pound cakes. A traditional sponge cake is made with separated eggs, with the whites whipped, so it has a lighter, Madeira cake is a sponge or butter cake served with Madeira sauce in traditional British and Irish recipes. A pound cake and a bundt cake are roughly the same. It is true that any cake can be considered a bundt cake as long as it is baked in a bundt pan. Pound cakes have a slightly different flavor. Traditional pound cakes are dense, made with a pound of butter, sugar, eggs, and flour. What Is The Difference Between Pound Cake And Angel Cake? Photo by Pound cake is a cake that is made with a pound of each of the four main ingredients flour, butter, sugar, and eggs. Angel cake is a cake that is made with only egg whites, sugar, flour, and cream of tartar. Despite the emergence of many variations over the years, the key ingredients for pound cake remain the same. Angel Food Cake, in addition to being light and fluffy, relies heavily on egg whites. Angel Food Cake is a delicious cake because of the way the egg whites are whipped until stiff. This cake is also lower in calories because there are no eggs in it. Angel food cake, like most cakes, is delicate and fluffy, thanks to its combination of fluffy and delicate flavors. You’re not going to get fat out of a cake if there aren’t any egg yolks and no butter. A pound cake is also lower in calories than an ice cream cone, cupcakes, or pound cake without the fat. Angel food cake is a delicate and fluffy dessert made from beaten egg whites. What Is The Difference Between Pound Cake And Yellow Cake? Photo by What is the difference between a real-life and manufactured product? White cake is made with white cake flour, and yellow cake is made with salt, flour, eggs, sugar, milk, butter, vanilla, and chocolate. This dessert has a flavor that is sweet and fluffy, with a vanilla flavor. Pound cake contains almost the same amount of carbs and calories as yellow cake, except chocolate. There are two types of cake pound cake and yellow cake mix. They are made from various ingredients and yield various flavors. This cake mix yields approximately eight servings. A yellow cake mix recipe calls for the addition of different ingredients such as flour, sugar, butter or oil, and eggs. Yellow cake, when compared to pound cake, has a softer texture and a fluffier flavor. The nutritional value of one variety is significantly different from the other. Pound cake has more calories, fat, carbohydrates, sugar, and protein than regular cake. Any flavor can be used to accent a yellow cake for a custom cake. This yellow cake has a flavor that is both refreshing and refreshing; try it if you’re looking for a new treat. A good substitute for yellow mix is an orange/red blend, but be aware that the flavor varies depending on the type of orange and red blend you use. What Are The Types Of Butter Cake? Photo by There are many types of butter cake, but the most popular are pound cake, sponge cake, and cheesecake. Pound cake is a dense cake made with a pound of butter, while sponge cake is a light and airy cake made with beaten eggs. Cheesecake is a rich and creamy cake made with cream cheese. This dessert is classified by professional bakers as butter, sponge, foam, low or no flour, and so on. Baking at home is more straightforward chocolate, fruit, white, and so on are some examples. Butter layers and pound cakes are examples of the basic types of butter. Angel food cake has no yolks, just white egg whites. The flavor and moisture of this dessert are low. In general, chiffon cakes and angel food cakes are the most common basic versions. Flourless options, on the other hand, are thin and creamy in texture without the use of flour. Bundt cakes, which are popular in the United States, are one of the most popular forms of baking. Bundt cakes are available in a variety of sizes and shapes, but they must be followed closely by the recipe. Because of its versatility, the Bundt pan has a wide range of flavors and textures. A Bundt cake is the ideal choice if you want a classic cake or something a little more daring. The Best Butter Cake Recipe For Beginners Butter cake is a cake that is rich and creamy in flavor. This cake is made with a simple mixture of flour, eggs, sugar, and butter. Baking powder or baking soda are the most commonly used leavening ingredients in butter cakes. The leaveners in this recipe lighten and fluffy the cake. It’s no secret that butter cake is one of the simplest cakes to make. This cake is suitable for those who want to make a classic cake that is simple to serve, as well as those who are new to cake making. For occasions such as birthdays or holidays, the butter cake is a popular cake. Pound Cake Vs Sponge Cake Pound cake is a type of cake that is made with a pound of each of the four main ingredients flour, butter, eggs, and sugar. Sponge cake is a type of cake that is made with a mixture of flour, sugar, eggs, and baking powder. Butter Cake Vs Sponge Cake A foam cake is usually made with more egg than a standard cake because they are low in fat and have a thin layer. Because of this, their texture is lighter as in angel food and sponge cake. Butter cakes, on the other hand, are made from butter, margarine, or vegetable shortening, which gives them their dense, moist texture. There are more ingredients in a butter cake, and its texture is denser than a sponge cake. Because they are beaten eggs, sponge cakes have a light and airy appearance. Sugar is added to the egg mixture as soon as it is whipped on high speed to aid in its full incorporation. A sponge cake has the airiness of a whipped egg white and the light texture of a light buttercream cake. When compared to other types of cake, butter cakes are more dense and contain more important ingredients. When frosted cakes are made, they make excellent bases because of their heftiness over delicate sponge cakes. A pound cake is traditionally made by combining a pound of each of the following ingredients butter, flour, eggs, and sugar. To achieve a light and airy sponge cake, egg yolks must be whisked vigorously, and no ingredients must be added. Vegetable oil is used instead of butter in a chiffon cake because it is easier to incorporate air into liquid oil. What Is The Difference Between Butter Cake And Sponge Cake? However, there are a few conditions that must be met before this rule can be applied. Cakes made from butter, in particular, are often denser, more chewy, and have a richer flavor than oil-based cakes. Furthermore, the results of using oil or butter in a cake can differ greatly from one oven to the next. Finally, there are some cakes that are impossible to make without butter, such as Boston Cream Pie or Carrot Cake. What is the difference between sponge cake and butter cake? Cakes made from foam and sponge have very little to no fat and are typically filled with whipped egg whites. The result is that they have a light, airy, and spongey texture. Butter cakes, which contain butter and oil, leavening is not necessary; instead, they use baking powder or baking soda as leavening agents. Is butter cake a sponge? This is a fantastic, yet simple cake with a Vanilla Butter Cake flavor. This sponge cake is made with pantry staples and contains a velvety, tender crumb that is ideal for three days in addition to the pantry staples. Yellow Cake A yellow cake is a cake that is typically yellow in color. The cake is often made with a yellow cake mix, but it can also be made from scratch. The cake is often decorated with yellow frosting, but it can also be left plain. Sponge Cake Faq A sponge cake is a cake that is made with eggs, flour, sugar, and butter or oil, and often baking powder. The cake is often soaked in a syrup made with sugar and water, or fruit juice. Sponge cakes were created in Italy during the Renaissance and are thought to be the world’s first baked goods. The first sponge cake recipe was created by the English poet and novelist Gervase Markham. Bakers began using beaten eggs as leavening agents for sponge cakes in the 18th century. It is considered complete when creases begin to form and the process of closing them is slow. The desired batter temperature during the hot process is 90F 32C for the hot process method. Emulsifiers and baking powder are used in the cold process to ensure foam aeration. Just Three Ingredients Traditional Sponge Cake A traditional sponge cake is typically made with only three ingredients flour, sugar, and eggs. This cake, despite its spongy structure, can be rolled if soaked in syrup and rolled if rolled. Sponge cakes are commonly used to make rolled and filled cakes. 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 History – The name Pound Cake comes from the fact that the original pound cakes contained one pound each of butter, sugar, eggs, and flour. No leaveners were used other than the air whipped into the batter. In the days when many people could not read, this simple convention made it simple to remember recipes. A cake made of 1 pound of each of butter, sugar, eggs, and flour would have been very large and would have been able to serve multiple families. As years went by, the portions of the ingredients used were adjusted to make a smaller, lighter cake. However, the name of the cake stuck. Photo from Kraft Foods’ website. 1700s – The Pound Cake is a British creation that dates back to the early 1700s. 1796 – In the 1796 cookbook American Cookery or, The Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Puff-pastes, Pies, Tarts, Puddings, Custards and Preserves, and all kinds of Cakes, from the Imperial Plumb to plain Cake by Amelia Simmons, she includes two recipes. This was the first cookbook authored by an American and published in the United States. Note The spelling below is how the actual recipe spelled the words. “F” was used instead of “S.” POUND CAKE – One pound fugar, one pound butter, one pound flour, ten eggs, rofe water one gill, spices to our tafte; watch it well, it will bake in a flow oven in 15 minutes. Another called POUND CAKE – Work three quarters of a pound butter, one pound of good fugar, till very white, whip ten whites to a foam, add the yolks and beat together, add one fpoon rofe water, two of brandy, and put the whole to one and a quarter of a pound flour, if yet to foft add flour and bake flowly. 1800s – By the mid 1800’s pound cake recipes began to deviate slightly from the original formula to make a lighter cake. 1881 – The Pound Cake has traditionally been a popular dessert in the southern states. The first known cookbook written an African-American, Abby Fisher, called What Mrs. Fisher Knows About Old Southern Cooking. Mrs. Fisher, born a slave, somehow found her way to San Francisco soon after the Civil War and created a life and business there manufacturing and selling “pickles, preserves, brandies, fruits, etc. Mrs. Fisher could not read or write. It is said that her friends wrote down her recipes and helped her publish her cookbook. Her cookbook includes two Pound Cake recipes. 1900s – Artificial leaveners baking powder/soda were added. Today, pound cakes use different proportions of the same ingredients as the original formula to produce a lighter cake. Check out some of our pound cake recipes Almond Honey Pound Cake Recipe Uncle Jimmy’s Chocolate Pound Cake Recipe Leave a Reply Sign Up for our Newsletter We all crave for the chocolatey truffle pastry, the beautiful red velvet cake or the absolutely flawless blueberry cheesecake every once in a while, but the basic vanilla pound cake stays an all-time favourite. It's the most basic, tastiest as well as the easiest recipe. However, has it ever occurred to you why a pound cake is called a 'pound cake'? Every name has a history, every name tells a story. A chocolate chip cake is named that way as two of the major ingredients in the cake are cocoa powder and chocolate chips. But why 'pound' cake? Does it weigh a pound? Let's find origins of pound cake lie in Northern Europe and date back to the early 18th century. Initially, the pound cake weighed four pounds; that rules out the possibility of it being named after its weight. The ingredients in the cake, however, were measured up to one pound. This is how it was traditionally made - a pound each of these four ingredients - butter, flour, sugar and eggs. The name pound cake has stuck around ever to the traditional measurements of ingredients used in this cake, the size is such that it becomes possible to serve multiple families at a go. The modern day families, however, prefer a lighter and smaller cake and therefore the original recipe has been modified overtime as per the requirements. Today, people use smaller quantities of each ingredient, but maintain the 1111 credit IStockA lot of different variations of the pound cake exist now across various countries and regions, each one having their own distinct style. Originally, no leaveners were used in the cake except for the air whipped into the batter. It was only in the 1900s that artificial leaveners like baking soda and baking powder were added to reduce the density of the cake. Other variations include the addition of flavouring agents like vanilla extract/almond extract or dried fruits such as cranberries or currants. At times, some or all of the butter was substituted by a cooking oil/vegetable oil to get a moist cake. One of the most popular variations is the sour cream pound cake of United States. The butter is substituted by sour cream to moisten the cake and also get a tinge of a tangy flavour. Despite these variations which alter the characteristics and the flavour of the cake drastically, the name 'pound cake' is often cake is quite well known in France and is called 'quarte-quarts', or 'four quarters', a quarter referring to a pound. The Carribean part of the world that speaks French add Rum to the cake for Christmas eve along with mashed bananas. The Venezuelan and Colombian version of the Pound cake is called ponque which is a Spanish phonetic approximation of the term. It is essentially a wine drenched cake with cream/sugar coating. The Mexican version is called panque and it follows the traditional recip - a pound each of butter, flour, sugar and eggsDisclaimerThe opinions expressed within this article are the personal opinions of the author. NDTV is not responsible for the accuracy, completeness, suitability, or validity of any information on this article. All information is provided on an as-is basis. The information, facts or opinions appearing in the article do not reflect the views of NDTV and NDTV does not assume any responsibility or liability for the same.

pound cake merupakan jenis butter cake traditional