Pound cake has become part of my repertoire and for good reason. It’s delicious, satiating, easy to make and the ratio is easy to memorize. 1 part butter, 1 part sugar, 1 part egg and 1 part flour. I first made pound cake in August, added blueberries as a twist, made it with brown butter as a tribute, and many other times in between. Pound cake is simple and yet versatile and a perfect candidate for variation and yet with all the flavor components that can be added, the basic ingredients matter just as much if not more when it comes to the final product.
Recently the show Good Eats featured pound cake as an American Classic food. Though born in England, the pound cake is equally popular as an American food staple. Alton adamantly believes that the ratio, despite many attempts to class it up or change proportions is a “good eats” as is. One key difference is that he suggests the use of cake flour instead of all purpose flour. Cake flour, according to the box is 27 times finer than all purpose flour. It also has less protein which means less gluten and has been chemically altered to produce better results with cakes. I decided to give this a try and see if my results in fact did yield a softer, smoother final product with the same great taste I enjoy.
The process was the same. Using the creaming method, I combined room temperature butter and sugar together. I then added in the eggs, one at a time as they were incorporated and a teaspoon of vanilla. Lastly, after slowing down the mixer to it’s lowest speed, I added the cake flour, just until it was incorporated, being careful not to over-mix so as to not create any more gluten than necessary which would make the pound cake chewy and tough.
The batter was a lot smoother and easier to scrape and pour than ones made with all purpose flour. The benefit of using cake flour would be evaluated after its baking.
After about 90 minutes, the baking was done. No difference was visible at first glance. The truth was locked inside.
Once cooled, I sliced into the bake loaf and discovered the truth behind the wisdom of using cake flour. The inside was certainly smoother while the taste of course was unaltered with a softer mouth-feel.
This was an interesting experiment and as with most food experiments, I am willing and happy participant. Not having cake flour on hand will not prevent me from making pound cake in the future, but this was a great lesson on how ingredients can affect the overall results of a food product.