Last night was my first official class of my Art of Cakes class! We made pound cakes. Two different versions actually.
The first pound cake we made was an Old Fashioned Lemon Pound Cake. The second was a High Ratio Lemon Pound. Obviously there were several differences in the ingredients, the major one being the Old Fashioned Lemon Pound Cake was made w/ butter (and regular shortening). The butter gives a heavier texture and more flavour than the High Ratio Pound. Another major difference was in the two shortenings used. In the High Ratio Pound Cake we used an emulsified shortening. It gives a lighter and fluffier texture because it absorbs more water. It was very interesting to compare the differences between the two – taste, texture, how the cakes rose during baking, etc. It makes you appreciate not just the art involved in baking, but the science! 🙂