Can over beating ruin a pound cake?!
I believe I may be over beating!. The edges come out fine, but the middle is thick, gummy or oily looking!.Www@FoodAQ@Com
Answers:
Once you add the flour, yes, you definitely can overbeat it!. But you need to beat that sugar and butter 5-7 min, then eggs, to get lots of air in there, making them light and fluffy!. This adds to the leavening and the air trappedin the butter/eggs makes the cake rise!. Add the flour last, and mix (don't beat) only until incorporated!. Stop mixer, get into greased/floured pan, and get into preheated oven ASAP so it doesn't lose volume!. I like a bit of baking soda or powder in mine, too, just to help!. BUt a pound cake is supposed to be denser than a regular "birthday" or "wedding" cake!.!.!.!. just not gummy or oily!.Www@FoodAQ@Com
pound cake has alot of fat!. You gotta beat the sugar and butter till they look like cream! This puts air into the cake and allows it to be moist, crummy, but still hold its shape!. so you then beat in the eggs, one at a time, again to keep air in the cake, then add your flour and measure the baking power (make sure they not stale or they stop working to rise the cake leaving it gluppy) well, you want enough but not too much to dry it out!. Too less can cause the thick gummy product u are describing!. Now fold the dry ingrediants in!. Untill just combined!. Over stiring will make it a tough bubbly cake!.!.!.!.
preheat the oven 15min b4 you put the cake in
cook it on 180d/c!. too high and it wnt cook on inside
for 45-60min!. place the cake in the middle of the oven for even heat
dnt open the oven for the first 40min!. it caused cracks in cakes!.Www@FoodAQ@Com
preheat the oven 15min b4 you put the cake in
cook it on 180d/c!. too high and it wnt cook on inside
for 45-60min!. place the cake in the middle of the oven for even heat
dnt open the oven for the first 40min!. it caused cracks in cakes!.Www@FoodAQ@Com
you might want to check your oven temp, you can buy thermometers that will tell you if it's holding the correct temp!.
Your leavening ingredients might be old!. Baking powder/soda do go bad!.
Most pound cakes I ever made could be beaten pretty thoroughly and still come out ok!. Since they use a lot of butter, old baking powder can't rise enough to help you batter rise and the middle is mushy!.Www@FoodAQ@Com
Your leavening ingredients might be old!. Baking powder/soda do go bad!.
Most pound cakes I ever made could be beaten pretty thoroughly and still come out ok!. Since they use a lot of butter, old baking powder can't rise enough to help you batter rise and the middle is mushy!.Www@FoodAQ@Com
Overbeating after the flour is added can ruin a pound cake, but it usually would come out hard or with tunneling (long, narrow air pockets rather than an even sponge-like texture) Www@FoodAQ@Com
No Overbeating its ruin the Cake, so just light and less often the pound Cake will be fine at 350 Degrees for 20 Minutes in the Oven!.Www@FoodAQ@Com
The recipe I use calls for beating(creaming) for 3-5 min!. Are you beating eggs, sugar butter together first!? Beat that, and fold in flour mix!.Www@FoodAQ@Com
I don't know about overbeating but I get better results baking pound cake in a tube pan instead of a loaf pan!.Www@FoodAQ@Com
Yes, I think it can ruin it!.Www@FoodAQ@Com