The artisanal classic pound cake is made with flour, butter, eggs and sugar, while sponge cakes are made without a fat (butter, oil), only with flour, (whipped) eggs and sugar. Mostly a leavening agent is added to make the cake fluffier. Common additional ingredients or fillings are often added to a plain cake, such as dried, candied, frozen or fresh fruit, nuts, raisins, cocoa, syrup and flavoring extracts. A filling can also be added by injecting the cake with e.g. jam, cream or chocolate paste.
When you think of the traditional Pound Cake you think of a cake that’s being baked in a loaf pan, but cake batter can be deposited in both paper and metal baking tins (round, square, bundt). In addition, cakes can also be baked on a baking tray (sheet cake).
A Pound Cake does not need any decoration by itself, but to make them even more attractive they can be dusted with powdered sugar, decorated with nuts, sprinkles, chocolate shavings etc. etc. or covered with a chocolate or coat of icing.
Nothing beats a fresh cake, but to extend its shelf life, cakes can be frozen very well.
Used techniques
Batter: Piston Depositor, BD3, BD7, BD9
Injection: Gearwheel Depositor (heated), Piston Depositor
Decoration: Enrober, Strewer, Drizzle
Cutting: Ultrasonic Cutting Machines
