Posting from EliciaHi Rose, I just want to report my recent endeavour with the Perfect Pound Cake and the Butter Cream Cake. I've always gotten away with not weighing eggs with it comes to baking cakes (I wld weigh them for buttercream, pastry cream, curd etc only). Usually, I wld weigh all my eggs in their shells and store them according to weight category, eg 60 - 65g, 66 - 70g etc. However, when I made the above 2 cakes recently, for the first time - I experienced some pasty spots in the crumb (not detectable by pricking - the tester comes out clean) - it is baked and not hard but quite unsightly! I initially was a bit stubborn, blaming the flour - but today - I decided to weigh my eggs and milk (I usually just measure the liquid with tsp/tbsp or cup measure) - the pound cake was just perfect!! I now can conclude that weighing EVERYTHING is very important for cakes with high content of butter or using a formula close to the classic 4 quart/pound cake! Also, I noticed that the batter didn't curdle slightly as before (I was also very precise with the butter temp). Ironically, I've never faced this problem with genoises, biscuits and the layer cakes requiring less butter. Eg I've made the Golden Luxury Butter Cake about 6 times already (in different shapes and sizes) and it's perfect every time! But I also believe the white choc has a role in stabilising the emulsion of the batter, which I now believe is the cause of those pasty spots. I will value my electronic scale even more now! Rose Response Now that eggs vary so very much and even with the proper size eggs the yolk ratio to white--it is essential to check the weight or volume for consistent and optimal results.
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