Polenta Poundcake
Michael Chiarello · foodnetwork.com · 2016 · 8 to 10 servings
Against 462 pound cake recipes
Less butter than 94% of recipes and less sugar than 91%.
How it compares
Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.
- Less butter than 94% of recipes: 59% of the flour weight against the typical recipe's 91%.
- Less sugar than 91% of recipes: 86% of the flour weight against the typical recipe's 120%.
- More egg than 90% of recipes: 103% of the flour weight against the typical recipe's 80%.
- More dairy than 86% of recipes: 82% of the flour weight against the typical recipe's 46%.
Ingredients (12)
- 1 1/2 cups all-purpose flour≈ 188 g
- 3/4 cup polenta, fine grind≈ 104 g
- 1 teaspoon baking powder≈ 4.6 g
- Pinch salt≈ 0.4 g
- 3/4 cups sweet unsalted butter (1 1/2 sticks)≈ 170 g
- 1 1/4 cups sugar≈ 250 g
- 1/2 cup almond paste≈ 119 g
- 1/2 teaspoon vanilla extract≈ 2.1 g
- 1/2 teaspoon almond extract≈ 2.1 g
- 6 large eggs, separated≈ 300 g
- 1 cup heavy cream≈ 238 g
Toppings and extras
Listed, but not counted in the percentages below.
- Powdered sugar, for servingn/a
flour 291 gbatter 1377 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 462 recipes. Shaded: the middle half. Tick: the median.
- Butter59% · 5th percentile · median 91%
- Sugar86% · 8th percentile · median 120%
- Egg103% · 91st percentile · median 80%
- Dairy82% · 87th percentile · median 46%
- Leavening1.6% · 49th percentile · median 1.6%
- Salt0.1% · 25th percentile · median 0.7%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- 60 minutes
- median 60 minutes
Keep exploring
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