Genoese Pound Cake
Genoese Pound Cake
Recipe
| Group | Weight / Volume | Unit | Product |
|---|---|---|---|
| Cake Flour | 1 | 000 | 100 |
| Margarine | 0 | 660 | 66 |
| Quicklift | 0 | 90 | 9 |
| Baking powder | 0 | 25 | 2.5 |
| Salt | 0 | 20 | 2 |
| Milk powder | 0 | 50 | 5 |
| Caster sugar | 0 | 790 | 79 |
| Egg | 0 | 700 | 70 |
| Water | 0 | 300 | 30 |
Preparation
Method:
- Place all dry ingredients, margarine and Quicklift into a machine bowl fitted with a beater and mix on slow speed for 1 minute or until a paste is formed
- Blend the egg and water together
- Add half of the total liquid and mix for 2 minutes on slow speed
- Add remainder of liquid and mix for 2 - 3 minutes on medium speed
- Scale at 330 grms
- Bake time: 40 minutes
- Bake temperature: 180°C (355°C)