Proper Order to Incorporate Ingredients in Pound Cake
When making a pound cake, this is the usual order I use:
(1) Cream butter
(2) Add sugar and beat it in
(3) Gradually add eggs and beat them in
(4) Gently fold in flour, alternating with liquid (if there is liquid in the recipe)
I would like to try separating the egg yolks and whites. In what order should I then add the ingredients? Please include an answer for recipes with and without liquid.
Best Answer
What you're probably looking for is a hybrid between your pound cake and a seperated sponge cake, in which you'd probably want to cream the yolks, butter, and sugar, mix your egg white foam with flour, and then fold the flour/foam into the yolk/butter/egg mixture. My gut says the amount of butter in a pound cake will kill the foam structure of the egg whites immediately, but what the heck... experimenting is always fun.
Another option would be to make a regular separated sponge cake, and then use melted butter as kind of a soaking liquid like you would with a genoise. Might provide the fluffier, yet super buttery texture you're looking for. You could also just make genoise, but it's certainly not as rich as pound cake.
Pictures about "Proper Order to Incorporate Ingredients in Pound Cake"
What order do you mix cake ingredients?
The general rule of baking, whether it be cookie dough, cake mix or pancake batter, is as follows: dry ingredients should be combined together thoroughly in one bowl BEFORE adding liquids. Liquid ingredients should ALWAYS be mixed separately before they've been added to the dry ingredients.Does it matter what order you mix ingredients?
While mixing the dry and wet ingredients in separate bowls, and then combining, is in fact crucial, it turns out that the order in which they're added together \u2014 wet into dry, or dry into wet \u2014 doesn't hugely matter, except where cleanup is concerned.What order do you make a cake?
How to Bake a CakeDo you add wet or dry ingredients first?
What: Mix dry ingredients together first. They're all going into the same baking pan anyway, right? Well, yes. BUT whether you are making cookies, muffins, cake, or pancakes, the general rule of baking is that dry ingredients should be combined together thoroughly in one bowl BEFORE you add the wet ingredients.Perfect Pound Cake Recipe
More answers regarding proper Order to Incorporate Ingredients in Pound Cake
Answer 2
Adding beaten egg whites separately is a well known technique and has been used in my family for decades. It produces a lighter, more open crumb. The order is to follow the procedure outlined by the OP, substituting yolks for whole eggs, then as step 5, fold in the stiffly beaten whites. Works great!
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Italo Melo, Andrea Piacquadio, Anastasia Chaplinskaya, Daisy Anderson