About Butter Cakes Recipe
Yield: 1 Text fileRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.04
Directions:
For flavor and texture butter is preferred over margarine and
shortening. Lard is better for pastries but not cakes. When creamed
the butter should be at room temp: 70 deg. If cooler it will not
disperse into the other ingredients properly. But if it is melted air
will not properly be incorporated into the batter.
Add sugar and beaten egg yolks gradually; beat well after each
addition. The sifted dry ingredients and the liquids are added in
three or more alternating batches. after adding flour, the mixing
should be gentle so as to not develop the gluten. Mix just so the
flour is not dry; over-blending results in too fine a crumb. The egg
whites are beaten until stiff but not dry and folded or cut in gently
but quickly.
Always pre-heat the oven and grease the bottom but not the sides of
the cake pan.
From the Joy of Cooking. Posted by Jim Weller.
Title: About Fruit Cakes
Categories: Info, Cakes
Yield: 1 Text file
The best, rich fruit cakes are fundamentally butter cakes with just
enough batter to bind the fruit. They improve with aging and if
saturated with liquors which will prevent molding and buried in
powdered sugar, can be kept for years in a tightly covered container
in a cool place.
Raisins, figs and dates are more easily cut if the scissors are
dipped in water periodically.
To easily remove cakes, line the pans with parchment paper or
aluminum foil before pouring in the batter. When the cakes are baked
cool in the pan on a rack for 20 minutes and then lift the cakes out
of the pan with the help of the paper or foil and continue to cool on
a rack.
To decorate the cakes with either candied fruit or nut meats dip the
bottoms of the decorations in a light sugar syrup before applying or
coat the cake with a thin glaze of syrup and arrange the decorations
on the glazing.
To store wrap the cakes in brandy soaked linens or pour hot but not
boiling brandy over the cakes slowly drop by drop. Then wrap in foil
and place in a tightly covered tin. Store in a cool place and let age
at least several weeks to develop the best flavor.
From the Joy of Cooking. Posted by Jim Weller.
Source from luhu.jp
shortening. Lard is better for pastries but not cakes. When creamed
the butter should be at room temp: 70 deg. If cooler it will not
disperse into the other ingredients properly. But if it is melted air
will not properly be incorporated into the batter.
Add sugar and beaten egg yolks gradually; beat well after each
addition. The sifted dry ingredients and the liquids are added in
three or more alternating batches. after adding flour, the mixing
should be gentle so as to not develop the gluten. Mix just so the
flour is not dry; over-blending results in too fine a crumb. The egg
whites are beaten until stiff but not dry and folded or cut in gently
but quickly.
Always pre-heat the oven and grease the bottom but not the sides of
the cake pan.
From the Joy of Cooking. Posted by Jim Weller.
Title: About Fruit Cakes
Categories: Info, Cakes
Yield: 1 Text file
The best, rich fruit cakes are fundamentally butter cakes with just
enough batter to bind the fruit. They improve with aging and if
saturated with liquors which will prevent molding and buried in
powdered sugar, can be kept for years in a tightly covered container
in a cool place.
Raisins, figs and dates are more easily cut if the scissors are
dipped in water periodically.
To easily remove cakes, line the pans with parchment paper or
aluminum foil before pouring in the batter. When the cakes are baked
cool in the pan on a rack for 20 minutes and then lift the cakes out
of the pan with the help of the paper or foil and continue to cool on
a rack.
To decorate the cakes with either candied fruit or nut meats dip the
bottoms of the decorations in a light sugar syrup before applying or
coat the cake with a thin glaze of syrup and arrange the decorations
on the glazing.
To store wrap the cakes in brandy soaked linens or pour hot but not
boiling brandy over the cakes slowly drop by drop. Then wrap in foil
and place in a tightly covered tin. Store in a cool place and let age
at least several weeks to develop the best flavor.
From the Joy of Cooking. Posted by Jim Weller.
Source from luhu.jp