Resurrected entry.

There’s not much going on here at Chez Eggplant, so I’m afraid I have no exciting news or discoveries to share. Today I tried to make a pound cake, but I had some problems. I followed the recipe exactly (it was from Cook’s Illustrated, too!), but something went awry during the beating together of the egg mixture and the whipped butter, and I got a curdly concoction. I baked it anyway, and it came out like a flat brick:
pound cake.JPG
Also, does anyone know where I can get adhesive-backed Teflon strips? The kind you can stick to the underside of presser feet so they will glide effortlessly over fabric? I called all around this area with no luck, and I only found one source online.

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4 Responses to Resurrected entry.

  1. Michiko says:

    Try! They seem to have all kinds of this stuff.

  2. Eunice says:

    I remember pound cake being like a flat brick. It’s pretty dense, as cakes go.

  3. carolyn says:

    maybe the barometric pressure was off in california that day? i myself have trouble with macaroons. no matter how long i whip those egg whites, my macaroons still come out way flatter than in the cookbook pictures. thankfully that makes no difference to their deliciousness.

  4. Sue says:

    the curdled butter thing? I took a Viennese Pastry class from a native and those recipes always call for lots of ‘buttuh’ as she used to say. She reminded us to always have all contents at room temp for baking. Never cold eggs or butter. Maybe try it again with totally room temp eggs and butter.

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