Bundt cake/pan and Kouglof questions
Happy Holidays everyone! Wishing you all a healthy and safe 2022!
I received a bundt pan as a gift, so I want to try this recipe. One of the steps requires "Sift together flour, baking powder and salt; resift three times."
1) What's the purpose of resifting 3 times? Once is not enough?
2) Can I use this pan to make Kouglof, so that I don't have to keep another mold at home?
3) Do you think it's possible to turn the above recipe into a lemony Kouglof? If so, how would you change the recipe? I did a quick calculation to convert the above recipe to the following %s:
100% flour
60% milk
85% sugar
45% yolk
57% butter
1.1% vanilla
5.4% lemon juice
0.8% salt
4.4% baking powder
0.5% lemon zest
total dough weight ~1413g
4) Have you ever come across a recipe that uses both baking powder and yeast? I'm curious if there are any additional benefits to doing so.
Thx!
Yippee
sifting three times sounds overdone but it does lighten up the flour while blending in the baking powder (always sift the stuff) I think if your sifter is very fine, stir well with a whip first. And then sift would do it.
What's a kouglof? A Gugelhupf ?
I got a whole book of quickbreads that uses both yeast and baking powder.
Why do you want to change Ladybird's recipe? ( You do know who she is? President Johnson's wife.)
Thx!
Do you grease and flour the pan before baking?
What's the name of the book?
kouglof = Gugelhupf, I think.
Yippee
when I ment whisk. (Thanks Debra ❤️). (Whipping paints quite a crazy picture! Have to laugh at myself.)
That didn't even occur to me, Mini, as my mind went to wire whip = whisk :)
I use a spray or melted butter with a brush to get into the cracks. Then dust with fine bread crumbs.
Here are a few online recipes...scroll down...
https://www.oetker.at/at-de/rezepte/rezeptsuche-uebersicht?q=Lemon+gugelhupf&sortBy=Score
Beautiful pan, Yippee. I've always liked the look of this flan cake made in one like it. Several versions of the same sort of thing out there also called Cream Cheese Custard Pudding Cake. I think Cook's Country had a chocolate cake version. It's like a pudding cake in that the custard and cake parts switch places during the bake. The caramel displacement is what gives it the flat top.
Flan Cake | Home Cooking Adventure
As for the triple sifting, that's common in older cake recipes, and a throwback to days gone by. Once upon a time, flours didn't come pre-sifted. A cake like the one you linked to would have been made with cake flour which needs some de-clumping and aeration to make the lightest, highest-rising cakes. Because the texture depends partly on how many fine air bubbles you can create in mixing --- the more and the tinier, the better.
Thorough creaming of butter and sugar is important too. Sifting 3 times also makes sure the leavener and salt have no lumps and are distributed evenly throughout so that less mixing is required to incorporate the dry ingredients. Less mixing after the flour goes in activates gluten less and makes for a more tender cake. I still sometimes sift 3 times, although you can get by sifting once after you've whisked the dry ingredients together.
It was this kind of attention to technique that separated the good cake bakers from the great :)
Enjoy your new pan!
dw
If I make this cake for our upcoming New Year's Eve party, I will definitely impress my friends and look like a big shot cake maker! Thank you so much for the idea and the insightful information, Debra! Coating the pan with sugar😍😍😍 is intriguing. I love that too!
Yippee
P.S. Does it make sense to use pastry flour in place of AP to make this cake?
Not sure. It might be okay, but since it calls for AP, I think that's what I'd use, because this cake needs to be sturdy enough to support the wet custard. If you want to make substitutions, I recommend doing a test bake before the big day. Also check that your pan size is the same as the one in the recipe. It looks the same to me, but just so there are no surprises when you go to fill it.
Apparently, the chocolate versions mostly go by Magic Chocolate Flan Cake. Here is the Cook's Country one as a comparison. Their's has a cake to custard ratio similar to Ella's. If you have a subscription, here is a link to their video. I was surprised at how old it was (Christopher Kimball times). I guess these cakes have been around longer than I thought.
Magic Chocolate Flan Cake
CAKE
1/2 cup caramel sauce or topping (for lining the pan)
3 1/8 oz AP flour
1 oz cocoa
1/2 tsp baking soda
1/8 tsp salt
4 oz bittersweet chocolate, chopped (melted with the butter)
6 Tbl unsalted butter (melted with the chocolate)
1/2 cup buttermilk
3 1/2 oz sugar
2 lrg eggs
1 tsp vanilla extract
FLAN
2 14-oz cans sweetened condensed milk
2 1/2 cups whole milk
6 oz cream cheese
6 lrg whole eggs
4 lrg egg yolks
1 tsp vanilla extract
Edited to add that this Cook's Country video shows the anniversary classic Bundt which I believe is the 16-cup capacity (larger than yours), but the batters didn't fill the pan quite as full as Ella's.
I have a classic Bundt pan that I've never used! I will use it to make the chocolate version. I am a huge fan of ATK, so I know of the bowtie dude.😄
I will follow Ella's recipe as is. Thanks again!
Yippee
When I found out there were a lot of kids coming to the party, I decided to make egg waffles so they could also participate in making them with my new egg waffle maker. I will make the flan cake later and share photos then. Thanks again and Happy New Year!
Yippee
Happy Baking, and Happy New Year :)
dw
flan cake.jpg
It's beautiful Yippee! Was it as easy to make as it looked?
But still requires attention to detail. The cake making tips you provided definitely help! Thank you!
Yippee
On the bucket list. :P
This was 1/2 recipe of the Cooks Country Magic Chocolate Flan Cake baked in the 6-cup classic Bundt.
It fit perfectly.
Turned out onto a salad plate to give an idea of the cute size.
It may be small, but this one's very sweet altogether with the cake, the large amount of sweetened condensed milk in the flan, and the caramel sauce on top. It would serve 8-12, or even up to 24 smaller slices it's that rich.
The flan batter tasted heavenly -- like melted ice cream -- and baked it has a wonderfully creamy texture but is sweeter than it needs to be. Sweeter than flan. The brownie-like base isn't very good though. More dense and dry than fudgy, and this was a common complaint in the comments. It reminds me of a vending machine brownie. It needs some work. But I made the caramel sauce from a favorite tried and true recipe, so nothing to complain about there :)
All in all, I like it, it just needs a bit of tweaking.
Debra it is certainly beautiful to see, sounds like a nice recipe that you’ll improve upon next time having baked it this time.
Benny
Thanks Benny, it was an excuse to get some service out of a seldom-used pan, although this one is great for scaling down to half recipes. I've got the full-size classic Bundt too. It is a beautiful form, but rarely do I need or want a cake that big. And yet, I don't seem to want to let it go ...
I think the recipe has a lot of promise and room for creativity, but for Cook's this really isn't up to par. I will tweak and work with the flan part again in the future, but probably not the cake part.
Hope you're having a great start to your vacation!
I failed this cake twice using a silicone version of your mold.
I think it may be important to ensure the cake batter is more firm / thick so it bakes and pops uo through the flan batter vs integrating with the flan batter. Experts might be of help.
Thanks for the link and recipes!
🤤🤤🤤
in the form too.
B69E8BF0-61C0-4AF0-A5E6-D070A80E4536.jpg
First of all, from time to time, I love reading such posts that aren’t related to bread in here! These are such lovely bakes of yours!
My husband bought me a 6” silicone Bundt pan since I like to minimize cakes to feed 2 people (it was from AliExpress so darn cheap). But, I’ve absolutely zero skills in getting the cake out of it. I’ve since destroyed 3 sponge cakes, but they were crumbled into granola so they didn’t go to waste after all. Wonder if there’s a sure way to treating silicon pans to release cakes? 🤣
- Christi
Did you try smearing with butter and dusting with bread crumbs?
Hubby decided it was time to make a meat gugelhupf. He lined the form with strips of streaky bacon, seared a pork tenderloin and lined the bottom and sides of the bundt pan with a mixture of bread cubes, egg & milk. Laid the tenderloin in the nest of stuffing, covered with more stuffing and folding over the bacon to cover. Baked 180° 35 min.
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