So I tried it again, baking it in a 8x4 inch pan and I was extra careful to avoid over mixing the batter. I didn't over mix it terribly last time, but just enough so that I was left with big holes. This time, I succeeded! The holes definitely aren't as big as last time's.
After
Okay, fine there still are lots of holes, but the first time's were huge.
Before
Batter and lined pan.
I line my pan by tearing a rectangle sheet of parchment paper and then cutting 4 long slits so that I can place it in the pan.
Smoothed out batter.
Tada!
Now a time of suspense, time to check for holes.
the split is so beautiful and the crust as well, as for the holes i think you have to mix the batter more thoroughly and tap the pan on the counter to get ride of the air bubbles
ReplyDeleteit's great that you go back to recipes that didn't really work out for you. i usually just pass it haha. i tried the same pound cake last year (didn't blog) and mine was holey too XD i thought it was a bit too sweet so i never remade it again.
ReplyDeletenice to see that it's getting better this time. It's great for learning as well..for me too!
ReplyDeleteMore sour cream? Lol. This cake looks delicious! The texture is lovely! Definitely an improvement from your "before" version. There are practically no holes in that last photo! Keep up your baking girl. It's so great that you keep trying to perfect it :). I need to do that more haha.
ReplyDeleteHi Esther, outstanding! Can I have 3 slices? Should go well with iced coffee too, ha ha.
ReplyDeleteYou are good!
Where you learned all this? Swiss Finishing school?
Esther, here's favourite recipe of mine...
It'll get you or those you invite to eat all shook up!
Elvis Presley's favourite cake, made by his mother Gladys. Later his personal cook.
Send me a telegram if you try this....
Best play an Elvis CD while backing, ha ha....
ELVIS PRESLEY'S POUND CAKE
3 cups granulated sugar
1/2 pound butter, softened
7 eggs, at room temperature
3 cups cake flour, sifted twice, divided
1 cup whipping cream
2 teaspoons vanilla extract
Butter and flour a 10-inch tube pan.
Thoroughly cream together sugar and butter.
Add eggs one at a time, beating well after each addition.
Mix in half the flour, then the whipping cream , then the other half of the flour.
Add vanilla extract. Pour batter into prepared pan.
Set in a COLD oven and turn heat to 350 degrees F.
Bake 60 to 70 minutes, until a sharp knife inserted in cake comes out clean.
Cool in pan 5 minutes. Remove from pan and cool thoroughly.
Then invite Uncle Lee come for coffee.
Have fun and keep a song in your heart.
Best regards.
Lee.
:D :D :D :D Yay for better results!! And for trying my recipe again :) I actually have no idea why mine doesn't usually have a lot of holes....but it's really delicious, and yours looks so too!
ReplyDeleteHoles or no holes, I love pound cakes. Great to keep trying. Well done! Would love to join you for tea :D
ReplyDeletej3ss kitch3n, Thank you. Honestly, I didn't know if it was good to have a crack or not. Thanks for the advice too, I'll have to do that next time. Also, hope you feel better!
ReplyDeletegrub, :) I like troubleshooting all the recipes that resulted in flops. However, I don't like doing that when no one will eat it, myself included. hahaha I didn't think it was too sweet, but I also happen to have a major sweet tooth.
lena, I'm glad it turned out better than before; I wouldn't know what to do otherwise. :)
Sharon, Lol! Yea, more sour cream. Actually, this post was from a month ago, but I didn't post it till now. However, I did get another tub of sour cream because I made a tooonnn of scones due to my mom's requests (she had to provide snacks for 2 events). So I have more sour cream posts coming up! Ok girl, I'll do that. :D
Uncle Lee, Sure! I'll send some over. :) I never heard of swiss finishing school, but I now know what it is. hahah, I learned all this from all the awesome food blogs out there. Ok, I'll be sure to tell you if I try out this recipe. It's pretty popular; I see it on many other blogs. I'll try it out when I have whipping cream. Thanks for sharing!
Von, :D I'm going to try out more recipes from your blog. I've had my eye on your chocolate macarons; I just need to gather up my courage now. Hmm, I really wonder what causes the holes. Too much mixing or too less?... Thanks for sharing the recipe. :)
Mary Moh, You're welcome to join me any time. :) I love eating pound cakes too! Around 1 1/2 years ago, when I didn't know how to make this my mom would get it from the Chinese supermarket and they were sooo good. I would always eat one slice and find myself reaching for another slice. Thank you!
I love re-visiting my old recipes as well, and may I just say that your final "ta-da" looked absolutely beautiful and right on the money! LOL!
ReplyDeleteCongrats! I do have quite a few that I want to revisit too.
ReplyDeleteGreat job! I love having a big slice of it, no matter with holes in it or not. Good for a cup of tea.
ReplyDeleteNazarina A, Welcome to my blog and thanks for leaving a comment. :) I'm glad you left a comment; I wouldn't have found your blog otherwise.
ReplyDeletepigpigscorner, Thanks! I have many more too. We'll see if I'm up for it. Please post about them if you do revisit the recipes. I can learn from those posts. :)
Christine, Thank you. I never tried pound cake with tea before, interesting idea.
Haha.. again Uncle Lee is introducing his cake to everyone. :D I think he's really addicted to it. Yours look as good. Thanks for sharing.
ReplyDeleteKristy
My Little Space, Haha, then that cake must be the best pound cake ever. Thank you :D All credits to Von, I couldn't have made this otherwise.
ReplyDelete