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
113gm butter, slightly softened
4oz cream cheese, room temperature
1/2tbsps vanilla extract
1/2 tbsp grated fresh ginger
1/2tbsp lemon zest
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 Joyce, Zoe 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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