Looking For The Perfect Sweetex Pound Cake Recipe

Baking By JNB5 Updated 21 Jul 2010 , 12:01pm by minicuppie

JNB5 Cake Central Cake Decorator Profile
JNB5 Posted 19 Jul 2010 , 6:03pm
post #1 of 3

I have been trying to make a really good yellow cake with sweetex but something is just not right with my recipe in the flavor area. I am currently using sweetex, flour, baking powder, eggs, non fat milk solids, water, eggs, and butter and vanilla flavoring. It just doesn't taste like the bakery cake I get down the street. I even tried adding creme bouquet. Does anyone have suggestions as to what I can add or do you have a good sweetex yellow or pound cake recipe? It would be much appreciated.

2 replies
JanH Cake Central Cake Decorator Profile
JanH Posted 21 Jul 2010 , 4:52am
post #2 of 3

What formula are you using?

Pound Cake (In Baker's Percent).Ingredients Minimum Maximum
Flour, Cake 100 100
sugar 100 125
shortening, emulsified 40 100
Eggs, Whole 40 100
Salt 2 3
Baking Powder 0 2
Liquids-water+eggs 100 125

Note: For White Pound Cake use Egg Whites instead of Whole Eggs and use10 to 20 Percent more Whites than Shortening and use 2 to 4 Percent Baking Powder.

For mixing directions:

(See Pound Cake. Also has other hi-ratio cake recipes.)


minicuppie Cake Central Cake Decorator Profile
minicuppie Posted 21 Jul 2010 , 12:01pm
post #3 of 3

Pound (gma's recipe from the 1950's) and my yellow cake absolutely require butter (salted) as the fat. Is it the butter or is it the salt? Probably a bit of both, I like all my food seasoned well.

Quote by @%username% on %date%