Comments on: Cream Cheese Pound Cake

By: Ben

Ben — Wed, 05 Aug 2009 20:53:36 +0000

Hi Stephanie, I have no problem baking it in muffin tin. I have not try baking in a cake pan though.
I suspect that your first attempt failure is due to over beating, especially the part where you add in the flour. You can try folding in the flour by hand instead of using the machine to mix in the flour.
I guess, you can substitute the all-purpose flour with self rising flour for better rising effect. I wish you success in your next attempt.
Suanne

By: Stephanie

Stephanie — Wed, 05 Aug 2009 03:33:25 +0000

Dear Suanne,
Thanks for your reply. My 1st attempt in muffin tray, the cake rise initially then collapse later. The 2nd attempt which completely not risen at all and it is very damp and hard. My friend told me she was able to make it rise. Is there anything I need to take note on the beating part? (eg. speed, time, etc.) Or can I substitute the plain flour to self-rising flour?

By: Ben

Ben — Tue, 04 Aug 2009 15:22:00 +0000

Hi Stephanie, sorry for the late reply as I’m kind of confused by your initial question. I must say that this cake does not rise a lot because there is no leavening in it (like baking soda or baking powder). The texture is still light and not as dense as muffin. Pound cake’s texture is more denser than chiffon cake or sponge cake.
Suanne

By: Stephanie

Stephanie — Tue, 04 Aug 2009 08:55:36 +0000

Sorry, should be “not risen”…

By: Stephanie

Stephanie — Mon, 03 Aug 2009 09:33:16 +0000

I’ve tried 2 times, one time in muffin tray and one time in cake tin, both also failed. The cake is risen. What could be the reason?

By: Ben

Ben — Thu, 16 Jul 2009 16:38:36 +0000

Hi Kim, the temperature is 350F and it’s stated at the beginning of the instruction section.
Suanne

By: Kim

Kim — Thu, 16 Jul 2009 07:24:17 +0000

What about the baking temperature?

By: Jessica

Jessica — Fri, 04 Jan 2008 15:42:46 +0000

OOO! I’m going to have to try this!