IN FOR A POUND

摘要

The prototype of the pound cake began as a variation on sweet breads, such as stollen and panettone, which contained candied fruits, nuts and spices to add sweetness, and relied on yeast for leavening. But over the years the fruits and nuts disappeared and instead of relying on yeast for leavening, the butter and sugar were beaten, or creamed, together to create air bubbles in the batter. By the 18th century there were frequent references to "pound cakes" or in France, quatre-quarts (four fourths) regarding this now more obviously cake-like treat. As bakers gradually changed the proportions and adapted the recipe to suit their own tastes, distinctive recipes evolved, eventually leading to the development of sponge cakes, butter cakes and others. As chemical leavening (baking soda and baking powder) became available, the texture of the "traditional" pound cake also lightened up.