Esprit Créatif
  • last year
Transcript
00:00 I am Brenda Graham.
00:02 I am 65 years old.
00:09 I have been baking a long time.
00:13 Today we're going to make cream cheese pound cake.
00:19 And we're going to start naming the ingredients first,
00:24 which will be three sticks of butter,
00:29 one 8-ounce package of cream cheese,
00:33 three cups of sugar.
00:37 We will use organic sugar if possible.
00:44 And we have six eggs.
00:49 And we will beat them one at a time.
00:53 But right now we're going to turn on the mixer,
00:56 and cream our butter and our cream cheese together.
01:09 We're going to cream this until it's fluffy and not lumpy.
01:28 We are creaming the butter and the cream cheese together.
01:33 And we start off very slow until we get it all mixed together.
01:38 Then we can turn it higher to cream it.
01:47 When the butter and the cream cheese get to a smooth, light consistency,
02:01 we're going to add our sugar.
02:08 The butter and cream cheese is now ready to add our sugar.
02:14 We're going to beat one cup at a time until it dissolves.
02:20 We're going to beat this until it looks as if the sugar is coming up.
02:36 Add an egg one at a time.
02:41 I will crack the egg in a cup to make sure the egg is all right.
02:48 Now we're going to add one at a time and beat it thoroughly in the mix.
02:57 I'm going to be doing six eggs. That was one.
03:01 [whirring]
03:25 We are now getting ready to add flour to the butter, egg, and sugar mixture.
03:38 We use swans down. Three cups sifted.
03:44 We sifted the flour. We're going to use three cups in this cake.
03:54 We sifted each cup before we came back to recording.
04:04 We are now adding our three cups of flour.
04:31 If you're going to try to stir the flour in, you're going to use long strokes, not little strokes.
04:44 I'm completing and arresting the flour.
05:11 [whirring]
05:31 We are adding vanilla flavoring. I'm going to add one tablespoon and one of each.
05:45 I'm going to add one tablespoon of vanilla flavoring.
05:56 I'm now adding one tablespoon of vanilla flavoring and one tablespoon of lemon flavoring.
06:08 We're just going to slowly mix this in. We won't beat it because the cake at this point has been well-beaten.
06:18 We won't beat the cake enough at this point. We just want to blend in this on low speed.
06:44 We are now ready to put our cake in our pan.
06:49 Normally I would oil the pan with some Crisco and dust it with flour.
06:59 But this is a shorter method. They have Pam that you can spray it with now.
07:08 If you want to, you can use the other method. But this is just the same. You get the same results.
07:19 But I have to spray this pan very heavily. Make sure that it's coated very good on the spout and the sides.
07:38 This is really an oil-based, flour-based.
07:44 What is Pam made out of? Flour and oil.
07:49 Is Pam made out of olive oil? No, you can buy it.
08:01 I think I got it covered. I do it extra.
08:15 After we put the flavoring in, we transported it to a blunt cake pan.
08:31 You have to make sure your sides are clean and your spouts clean. You don't want your cake to burn.
08:37 We put it all in this blunt cake pan and we're ready now to put it in the oven.
08:46 I got the oven preheating for five minutes.
08:55 After preheating, I put it on 325 and we will be cooking the cake for one hour.
09:09 If you have a real fast oven, sometimes the new ovens are very fast, so you have to watch it through the window.
09:19 I may have to come out a little sooner than an hour.
09:25 Right now, we're going to start with cooking it one hour.