The sinking cake results in a dense and gooey center. This means the cake will rise beautifully, but disappointment sets in when the cake starts to sink as soon as it is taken out of the oven. Why is my cake heavy and gooey? When you over-mix a cake, the gluten develops too much. When you add the browned butter into the cut line in the cake batter, it helps to moisten the cake as it cooks, and does add some flavor. This adds to the dense cake crumb, and rich flavor in this recipe.īrowned Butter. You have to be careful not to over-cook it, but perfectly browned butter has the most amazing “nutty” flavor. It’s made from whole cream and has a higher fat content giving it a richer and creamier texture than American cream cheese. Mascarpone cheese is essentially an Italian cream cheese. When heavy cream is added, it helps to create that velvety smooth, moist texture on the inside. Because this specific recipe already has so many dense ingredients (heavy cream, butter, marscapone cheese), the cake flour helps to lighten it up and balance the consistency. Here’s an explanation of the effect some of the ingredients have on the cake.Ĭake Flour. Pound cake made with all-purpose flour tends to be more dense and moist than a pound cake made with cake flour. That’s an easy recipe to remember! This recipe is a little bit different from a “true” pound cake, but it’s made very similarly and has the same moist consistency. We couldn’t stop at just one piece! ingredients in strawberry pound cakeĪ true pound cake uses a pound each of flour, sugar, butter and eggs. As for the taste, I will tell you without any exaggeration, this is the best pound cake I have ever tried! Strawberries and glaze made this pound cake moist and refreshing at the same time. This cake is a beautiful treat, with vibrant and colorful pieces of strawberry throughout the cake.
One thing is certain-you won’t regret trying it!!! Maybe the tasty Strawberry Pound Cake with fresh strawberries will be the answer to your question. Vera here from OMG Chocolate Desserts! What’s the first thing that comes to mind when you think of spring and summer desserts? For me, there’s no doubt… STRAWBERRIES! If you love strawberries, we also recommend trying our fresh strawberry cupcakes and strawberry sheet cake.
This pound cake is filled with strawberries and white chocolate and topped with glaze making it a great summer dessert. Pipe swirls of cream on top of the sponge to cover, then add spoonfuls of the cooled jam into the ‘nests’ made by the swirls.ĭecorate the top of the cake with the quartered strawberries and a few small basil leaves.Strawberry Pound Cake, with fresh strawberries and a beautiful white glaze, will be your perfect solution for the spring and summer dessert season.
Spoon into the piping bag fitted with the star nozzle. Whisk together the cream and vanilla until the mixture is stiff enough to hold its shape. Pour the jam into a bowl and leave to cool. Add the basil leaves, then use a hand-held blender to blitz until smooth. Bring to the boil and allow to boil for 5 minutes, until the strawberries have softened and started to break down. Put the strawberries, jam sugar and lemon juice in a medium pan over a medium heat. Brush the syrup all over while the sponge is still warm. Remove the sponge from the loaf tin and place it on a wire rack. Bring to the boil and allow to boil until the sugar has dissolved. Remove from the oven and leave to cool in the tin for 5 minutes while you make the syrup.įor the syrup, put the sugar and lemon zest and juice in a small pan over a medium heat. Tap the tin to level the mixture, then bake for 35 minutes, until firm to the touch. Top with the remaining plain sponge mixture and then run a round-bladed knife through the mixture to marble. Spoon half the plain sponge mixture evenly into the loaf tin and add spoonfuls of the red mixture on top. Spoon one third of the mixture into a small bowl and add the red food colouring and blitzed freeze-dried strawberries. In a separate bowl, sift together the flour and baking powder, then add this to the mixture in the stand mixer and beat to combine. Add the eggs, one at a time, beating well between each addition, then add the grated marzipan and beat again to combine. Beat the butter, sugar, vanilla and lemon zest in a stand mixer fitted with the beater, on medium speed until pale and creamy. Large piping bag fitted with a large closed star nozzle Method 450g loaf tin, greased, dusted with flour, then base-lined with baking paper
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