deliciosos
Newbie
Posts: 1
Registered: 28-12-2002
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baking
The top on my pound cake always comes out hard. What might be the problem? Also what is cake flour--I typically just use a regular pre sifted flour in
my cake.
I generally bake my cake at 325°F for an hour and a half.
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achefshelp
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Hard pound cake !
Could you post more details please, i.e. time & temp of baking, ingredients & then we can give you a full answer to your problem.
Cake flour is just a very fine milled flour, but regular flour is ok.
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achefshelp
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Try This
Make sure your tin is lined with greaseproof, silicon or baking paper, also cut a piece to cover the top of your cake, put that on the top of the cake
for the last 30 minutes & leave it on until cold.
Try baking at 375°F for 30 minutes & then 325°F for the last 45 minutes or until cooked,(a little less time) then when you turn the cake out to
cool, do not remove the paper & leave it upside down until cold.
Let us know if this solves your problem.
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Weaver
Junior Member
Posts: 15
Registered: 3-12-2009
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For a pound cake, you should be using a medium strength flour. i.e., a flour that has a gluten percentage of around 10 - 10.4%.
Your standard supermarket 'plain' flour should cater to this.
The advice of putting a piece of baking paper on top of the cake over the last stages of cooking is also good, if you don't have an individual control
for top heat on whatever oven you are using.
To counter this, you could also try placing the cake lower down in the oven, if you are baking off in a standard domestic oven.
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caril
Junior Member
Posts: 3
Registered: 17-6-2010
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Reply
I think medium strength flour will good working
chef jobs
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