Monday, January 14, 2013

Cold Oven Cream Cheese Pound Cake


This is not the first time that i'm making a cold oven pound cake. Previously when i made the Elvis Presley Pound Cake, it was also stated not to preheat the oven. That cake turned out fabulous, not sure was it the recipe or the cold oven did some magic then. The crumbs were fine and velvety smooth. Same goes with this cold oven cream cheese pound cake. I read the reviews of this cake earlier and all were good. The texture is great, smooth and soft ..really i'm quite happy how the cake turned out. But as a personal preference, i would pick the elvis presley pound cake which tasted more buttery and richer.

So is there any difference putting a pound cake in a preheated oven versus a cold oven? Out of curiosity, i did this cream cheese pound cake again yesterday. I did everything the same except for preheating my oven this time and used a lighter cream cheese spread. I was hoping there's some difference that i could detect but no. Appearance, it looks just the same as the cold oven one, it did not rise higher, nor it came out more shorter. The texture is just as good..just as soft, just as velvety smooth..i couldnt tell the difference! eh, how come? how come??


this is a slice started from the cold oven..
this is from the preheated oven..

Recipe ( from Cake Keeper by Lauren Chattman)
this is half of the recipe made in a 9" loaf pan

187gm cake flour
3/4tsp baking powder
1/4tsp salt
113gm butter, slightly softened
4oz cream cheese, room temperature
80gms sugar
3 eggs
1/2tbsps vanilla extract
1/2 tbsp grated fresh ginger
1/2tbsp lemon zest

Method:
1. Position the oven rack to the lower middle position, grease and line the pan and flour the sides of the pan. Combine the flour, baking powder and salt in a medium mixing bowl.
2.Combine the butter, cream cheese and sugar in a large mixing bwl and cream with an eelctric mixer on medium high speed until fluffy, scraping down the sides of the bowl as necessary.
3.With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl and mix well after each addition. Beat in the vanilla, ginger and lemon zest.
4.Turn the mixer to low speed and add the flour mixture in batches, scraping down the sides of the bowl after each addition. After the last addition, mix of 30 secs on medium speed.
5.Place the cake in the cold oven. Turn the oven to 165C and bake, without opening the oven door, until the cake is golden brown and a toothpick inserted in the middle comes out clean, about 50-55 minutes.
6.Cool the cake in pan for 15 mins, then invert onto rack to cool completely.


Our next scheduled bake along will be on Souffles. Has anyone tried baking souffles or you feel intimidated making one? Then why not join JoyceZoe and myself  on Jan30, 2013, try making some souffles , any flavour or variations of your choice and post it up within ten days, thank you!



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53 comments:

  1. Oh! There is no difference between using cold or per-heated oven baking this cake... hmmm...

    Interesting investigation... glad that you did that :D

    Zoe

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    1. i dont know why but i was quite surprised actually. i ownder if it's got anything to do with the new ovens now, they dont really take such a long time to preheat.

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  2. Hi Lena
    I was blog hopping from Zoe, then to Joyce and now I am here. Infact I was a little curious earlier reading the recipe for this as Cold oven cream cheese pound cake. Why cold oven I wonder? And now I know. A new way learning of baking.

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    1. infact cold oven pound cakes seems to be quite popular if you google:)

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  3. Lena, I never bake cold oven before, very curious too, always wanna try. Thanks for the investigation, now I know that there isn't any different for this recipe, may be try to do it for another recipe to check out there is really no diff?

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    1. yeah, you can try for other pound cakes and see and let me know the results:)

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  4. Oh no difference! That is such an interesting experiment. Next time maybe I will try the cold oven method for another cake and see how it goes...

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    1. i think i will like to give it a try again for future pound cakes cos i was a little sceptical for producing the same results:)

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  5. It looked soft n fluffy Lena... great w a cuppa tea nw♡

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  6. Yours looks like those steamed cake, so fluffy and white colour. Nice!

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    1. ya hor, now that you mentioned, looks like 鸡旦糕! haha! actually should have baked till golden:))

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  7. Oh, it does make a slight different on the outlook of the cake when you baked it in a preheated and a cold oven! Cake looks very soft, very tempting to try.

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    1. i was thinking so but unfortunately, i cldnt tell the difference:(

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  8. For a moment I didn't know what does cold oven bake means until I read your instruction(mounatin tortorise! Lol! ) I see...interesting. Yeah Elvis's cake is killer man, but the thought of all that heavy cream in it already made me feel fat, hahaha! But I'll still eat it! This cold Oven cream cheese cake still look yummy la, I'll take it no matter! Nom nom nom...

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    1. you r right, that elvis cake is creamy and smooth, a very nice pound cake!bee, you are so thin..you still got room to 'stock' some calories..haha!

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  9. Hi Lena, I would love to try this cake without preheating the oven so long as it turns out soft and moist. Thanks for sharing. About the Souffle cakes, can I submit those from my archive to Bake Along?

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    1. i hope you will like the cake. As for the souffle, i'm so sorry that we are only taking in current bakes that is the one posted a day before 30jan or within 10 days from Jan30. MAybe you can consider making another one, a different flavour perhaps :)

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    2. Hi Lena, can't promise cos' busy baking CNY cookies and lots of other chores to do during this time till CNY. Too bad wrong timing.

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  10. Lena,
    This cake looks lovely. Very fair heehee like '鸡蛋糕' LOL
    But i do believe this will taste really great:)

    mui

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    1. yes, yes, like 鸡蛋糕!cream cheese ji dan gao!LOL!

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  11. Lena, your cake looks fluffy and it is quiet pale in colour. I am sure it taste very good!

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    1. yeah, mine is so much paler compared to the rest. I shld have baked till golden, now the cake looks so pucat!

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  12. Oh wow! This recipe looks simple and the outcome is very tempting.

    I see I still have time to join this bake along~ I hope to find time for this :)

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  13. I like the crumbs, so soft and fine! Totally forgotten about this event...gotta go back and try this!

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    1. hahaha! ok next time i remind you!

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  14. Lena , your cake looks moist and soft , just love the cream cheese in this cake :D How many blocks of cream cheese did you buy anyway ?! lol Thanks for the experiment , baking sleuth ;D

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  15. thanks anne! haha..just 2 blocks, i made this twice and also that blueberry cream cheese ice cream:)

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  16. Hi Lena! Just say Mich's post on the cold oven method and now your experiment to compare that and normal preheat method... I'm lost....

    but anyway, your cake looks so very yummy... that's the most important!

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    1. nvr mind chef..as long as you know how to find your way to eat!!

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  17. hi Lena, going to bake this cake this week
    preheat or not preheat, i am sure it's yummy
    i havent tried baking elvis pound cake, many great review, i should try soon! :)

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  18. I've never heard of this technique - but the cake looks SO gorgeous - both ways!! this is what a love about blogging - there's always so much more to learn!
    mary x

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    1. thank you. Hope your leg is getting better:)

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  19. do you even realize just how great this cake looks- especially the last shot. You can tell how moist and delicious it will be! wishing i had a slice!

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  20. Happy New Year Lena! This cake looks so moist & soft! Never heard of this technique before & now I'm intrigue! LOL I've got to give this a try! Thanks for sharing ! :)

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    1. hope it 'll turn out good for you:)

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  21. Hi Lena!
    Moist and soft cake! Interesting that you did both the cold and preheated way! My sis has made the Elvis Pound Cake before, and she told me it was good too! Must try that one out one of these days!
    Good pick, Lena!

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    1. yes, i like the elvis cake very much, quite different from rose's the whipping cream cake..

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  22. Such lovely photos- I can almost taste the cake!

    Happy New Year.
    www.anucreations.blogspot.in

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  23. I almost wanted to try baking this again and see whether there's any difference when I use preheated oven, but it looks like you've already done it for me! Well, though there's not much difference, I'm sure both cakes are still very delicious!

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    1. maybe there was little difference..maybe too little that i cldnt tell:D

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  24. A smooth and light pound cake, Lena.

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  25. Oh the pound cake looks so light and moist! Btw can dun use cold oven bake? My oven digital leh no preheat cannot bake hehehe ;p

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  26. hi peng, ok no problem go ahead and preheat your oven. I'm excited to know how will yours turn out too without cold oven:)

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  27. Eileen, Hundred Eighty DegreesJanuary 18, 2013 at 11:40 AM

    Hi Lena, you have just reminded me about Elvis Presley pound cake, it has been in my to-bake list for long time, didn't try out as I was skeptical about using cold oven... and slowly forgotten about trying it. Now, I see no excuse but to try it. It's great that you have tried both cold and hot oven and both are good. Yummy: )

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  28. Hi Lena, the texture looks like as if you steamed it. After visiting Zoe's version, I simply must pop into yours and after this, you-know-who I'm going to peep..lol. Interesting to see how different it turned out between the 3 of you who did the same recipe but with different look. I'm curious about the cold oven thing vs hot oven. Hmmm..i shd do some research on that.

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  29. Wah betul-betul macam baru keluar dari bakery.

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