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Julia Altshuler

wrote:

> Question, what temperature is recommended for the butter? I have a
> party to attend next Monday, and was planning to make the pound cake
> recipe in the Silver Palate for that party. (Bishop's Cake, can't
> remember the page number.) I've always been happy with the results I've
> had from that recipe, and it's brought me compliments in the past. But
> I'm always willing to experiment a little.

60 degrees. When you poke it, it should indent where you poke and crack
if you use more pressure. Ideally, the sugar and eggs are 60 degrees
too. For the eggs, crack them in a measuring cup (the sort with a lip
for pouring). Beat them there with a fork. Then pour the eggs into the
creamed butter slowly while beating. I never used to do this because I
saw no reason to dirty another container, but it was worth it.

Silver Palate's recipe for Bishop's Cake mentions covering the cake with
foil after it has been in the oven for a half hour. I did that and
found it helpful too.

--Lia