RECIPE: ??? I made REC: Polenta Pound Cake with Blueberries and Thyme

RECIPE:
B

barbara-in-va

Well-known member
I was very disappointed in the turn out. I was mixing it while on the phone with dear brother, whom I rarely talk to so my attention was a bit adverted. When I pulled it out of the oven it didn't look right and I immediately thought I messed up with mixing. I reviewed the ingredients and did it right, followed the instructions correctly, but noticed that there is no levening. So, I email FC and asked them if it was left out. Here is my response:

"The beaten butter and sugar, and the beaten eggs act as leavening. There is no missing ingredient. Did you beat the eggs in one at a time? I would only expect the cake to rise a little and the texture is grainy from the polenta, but that’s the only suggestion we have."

In your experience do you think this cake should rise? Mine did not but the pic looks like theirs did.

TIA!!

http://www.finecooking.com/recipes/polenta-pound-cake-blueberries-thyme.aspx

 
hmm. Surprises me as well. I am reminded of a clafouti, which has no leavening but also

does not have to deal with the weight of corn meal. So it can rise to puffiness, while this I would imagine is more like a dense custard. What was the texture like

Maybe the white and yolks should have been beaten separately.

 
How long...

did you beat the eggs when you were adding them? With a cake like this that doesn't have additional leavening, I'll add one egg, let it go for a full minute, then add the next (which means you'll be beating the eggs in for at least 5 minutes). This is what will give the cake the lift it needs during baking.

 
I added the eggs individually but did not beat each one for a minute, just until it

was incorporated. Guess I should try again. Thank you for that very helpful tidbit!

 
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