CAKES: CREAMING METHOD
[Pound Cake & Variations]
Instructor: Richard Feroze
416.710.8126
Richard.Feroze@Outlook.Com
Ratio Formula
1 Part Fat: 1 Part Sugar: 1 Part Eggs : 1 Part Flour
YIELD: 225 grams
  • Flour           [ 56 g ]
  • Fat              [ 56 g ]
  • Sugar          [ 56 g ]
  • Eggs           [ 56 g ]
  • Salt             [ 1/4 tsp. ]
  • Optional Baking Powder [ 1/2 tsp. ]
(x 2) YIELD: 450 grams
  • Flour           [ 112 g ]
  • Fat              [ 112 g ]
  • Sugar          [ 112 g ]
  • Eggs           [ 112 g ]
  • Salt             [ 1/2 tsp. ]
  • Optional Baking Powder [ 1 tsp. ]
(x 4) YIELD: 900 grams
  • Flour           [ 224 g ]
  • Fat              [ 224 g ]
  • Sugar          [ 224 g ]
  • Eggs           [ 224 g ]
  • Salt             [ 1 tsp. ]
  • Optional Baking Powder [ 2 tsp. ]

tECHNIQUE

Comments
  • Key Concept:  Incorporation of air into sugar-butter mixture.
  • Ratio Formula: Similar Ratio to Cakes developed using the Foaming Method.
  • Mixing Tools [Hand]:  Large bowl (promoting aeration), Flat Rubber Spatula or Wooden Spoon.
  • Mixing Tools [Machine]: Hand-Held or Standard Mixer with whisk and paddle attachments.
  • Mixing Method [Creaming]: Paddling sugar into butter [sugar is uniformly distributed, slight increase in volume, bright and pale colour].
  • Mixing Method [Eggs]: Eggs are added one at a time.
  • Mixing Method [Dry Ingredients]:  Folded / Stirred / Paddled into batter; not whisked or mixed.
  • Mixing Method [Wet Ingredients]:  Intermittently mixed in small doses between dry ingredients.
  • Mixing Method [Leavener - Optional]: Using a Chemical Leavener creates Cake with more height; Using Yeast creates Brioche.
  1. Preheat Oven & Prepare baking pans with greasing agent (if applicable).
  2. In a mixing bowl, add butter and start beating for one minute [medium level] to uniformly spread out the butter.
  3. Add sugar and salt.  Beat [med-high level] until the following characteristics are noticed: colour - pale, volume - increase by 1/3.
  4. While still mixing, add eggs, one a a time, until uniformly distributed and thoroughly incorporated.  Reduce speed to med-low level.
  5. Add dry ingredients slowly to prevent splattering.  Optional:  If liquids are used, incorporated intermittently between batches of dry ingredients.
Comments
  • Eggs:  Addition will cause breaking appearance.  Continuous mixing and addition of dry ingredients, will cause batter to come back together.
  • Flour: 7-9% Protein content. AP flour is cost-effective. Cake/Pastry flour is ideal.
  • Fat:  Should be at room temperture.
  • Fat:  Butter is preferred for flavour.  Shortening / Lard has less water content.
  • Shortening / Lard: Fat = 2 Parts
  • Butter: Fat = 1 Part (contains 20% water)
  • Liquid Options:  Milk (2% - 3.5%).
  • Mixing [Non-Dry]: Vigorous; Whisk.
  • Mixing [Dry]: Gentle; Fold/paddle.
Storage
  • Batter can be used immediately
  • Batter can be used within 1-2 days, covered with film-wrap to prevent skin formation and store in refrigerator.
  • Batter should not be frozen.

Cooking
  • Oven Temperature: 350°F
  • Baking Test:  Knife or Toothpick; clean removal.
  • Rest: 5 minutes minimum.
  • Cooling: Elevated Rack.
  • Storage: Fridge for maximum 5 days. 
Notes
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