SedangkanPound Cake, merupakan nenek moyang dari Cake yang umum kita nikmati sekarang ini. Disebut Pound Cake karena pada saat itu takaran yang digunakan adalah masing-masing 1 pound untuk setiap bahannya, yaitu; tepung, gula, mentega dan telur. Balik lagi ke Dutch Lemon Cake, cake jenis Butter ini tentu saja rich banget ya rasanya. Tapi 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 Kue merupakan sajian yang bisa disantap kapan saja.Ada beragam jenis kue di dunia. Salah satunya adalah sponge cake.. Melansir Food52, sponge cake merupakan kue yang dikenal dengan nama kue bolu atau kue busa karena memiliki tekstur kenyal dan ringan.. Sponge cake dibuat dari kocokan telur dan gula hingga mengembang, lalu 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 Directions Arrange a rack in the middle of the oven and heat to 350 degrees F. Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 lemon eggs, lemon, butter, caster sugar, egg white, caster sugar and 1 more Coconut Chocolate Chip Bundt Cake with Icing Murmures boiling water, dark chocolate chips, sugar, eggs, coconut, unsalted butter and 4 more Preparation Prepare the cake: Heat oven to 350 degrees. Grease and flour two (9-inch) cake pans. In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes, scraping down the sides of the bowl halfway through. Add eggs, one at a time, and mix, scraping down the sides of the bowl after 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. Spongecake memakai putih telur yang dikocok kaku meringue sedangkan pound cake menggunakan whole egg yang dikocok lepas. Bahan utama pembuatan pound cake adalah. Chlorophyl safron blue carmine anato buttercream pasta almond. Teknik pencampuran bahan yang a. Tepung mocaf belum menggunakan 100 tepung mocaf karena. Yang terakhir Buttercream biasanya digunakan untuk menghias kue, sebagai bahan pengisi maupun penutup kue icing. Butter cream terbagi kedalam tiga 3 jenis yaitu: Simple Buttercream, I talian Buttercream, Mousseline. Simple Buttercream ialah adonan pengembangan mentega unsalted, syrup, susu, pasta vanila, ekstra buah sehingga lembut Suhadjipto, 2005: 159. R1Rx. 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. 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 dari? Amerika Belanda Inggris Jepang Semua jawaban benar Jawaban yang benar adalah C. Inggris. Dilansir dari Ensiklopedia, pound cake merupakan jenis butter cake traditional dari Inggris. [irp] Pembahasan dan Penjelasan Menurut saya jawaban A. Amerika adalah jawaban yang kurang tepat, karena sudah terlihat jelas antara pertanyaan dan jawaban tidak nyambung sama sekali. Menurut saya jawaban B. Belanda adalah jawaban salah, karena jawaban tersebut lebih tepat kalau dipakai untuk pertanyaan lain. [irp] Menurut saya jawaban C. Inggris adalah jawaban yang paling benar, bisa dibuktikan dari buku bacaan dan informasi yang ada di google. Menurut saya jawaban D. Jepang adalah jawaban salah, karena jawaban tersebut sudah melenceng dari apa yang ditanyakan. [irp] Menurut saya jawaban E. Semua jawaban benar adalah jawaban salah, karena setelah saya coba cari di google, jawaban ini lebih cocok untuk pertanyaan lain. Kesimpulan Dari penjelasan dan pembahasan serta pilihan diatas, saya bisa menyimpulkan bahwa jawaban yang paling benar adalah C. Inggris. [irp] Jika anda masih punya pertanyaan lain atau ingin menanyakan sesuatu bisa tulis di kolom kometar dibawah.