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Subject:		Re: Need a great butter pound cake recipe
Name:		Patrincia
Date Posted:		May 16, 08 - 8:23 AM
Message:		Okay, I'm too impatient to wait for a reply. I'm assuming you used AP UNbleached flour, yes ???. Softened butter needs the roughened surface produced by the bleaching of the cake flour to hold it (the butter) in suspension. When unbleached flour is used in this type of cake it rises normally and right at the end of baking sinks right in the middle. This is caused by the butter dropping out of suspension. You can substitute BLEACHED AP Flour for Cake Flour by substituting EQUAL WEIGHTS of one for the other, but if you use the dry measure method, use this formula: for every cup of cake flour use 3/4 cup plus 2 tablespoons of BLEACHED AP. If you want the cake to be as tender as one with cake flour, use 3/4 cup of bleached AP plus 2 tablespoons of cornstarch. So, when looking at the original recipe, be sure to use either cake flour (which is bleached), or Bleached AP. Also - whipping cream and heavy cream are one in the same. I hope that helps!
Replies:
Re: Re: Need a great butter pound cake recipe by Lesia · May 16, 08 - 8:37 AM Re: Need a great butter pound cake recipe by Patrincia · May 16, 08 - 8:51 AM

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