Julia Altshuler wrote:
> I'd decided to make a pound cake according to the recipe in Silver
> Palate. Then I noticed that this month's Cook's Illustrated had an
> article on pound cake in it. I used the ingredient amounts from SP and
> the mixing directions in CI. I didn't have high hopes for a light domed
> pound cake but figured that I'd slice and freeze it and use it as a base
> for future English trifles. But by golly if Christoper Kimball's
> instructions didn't do the trick. Who would have thought that having
> the butter at the right temperature and paying special attention to
> exactly how the butter and sugar are creamed would make such a
> difference? I've actually got a light cake in the other room with no
> baking powder or soda in it at all. He also suggested beating the eggs
> separately, then adding them slowly to the creamed butter and sugar
> (instead of breaking the eggs in the mixing bowl and beating them in one
> at a time there).
>
>
> --Lia
Amazing how using the right method makes all the difference!