00:00Watch me turn this jar of Nutella into a pound cake.
00:02A pound cake gets its name from its ratio.
00:04Traditionally, it was made by mixing a pound of butter,
00:06a pound of sugar, a pound of eggs, and a pound of flour.
00:09This cake recipe can be traced back
00:10to the mid-18th century in Northern Europe,
00:12and it was a cake that you could remember how to make,
00:14even if you didn't have a cookbook,
00:16or you didn't have the recipe written down,
00:18or if you were illiterate,
00:19which was pretty common at the time.
00:21That one to one to one to one ratio
00:22was just really easy to remember to use and to share.
00:25In modern baking, the pound cake has been adapted
00:27into a smaller loaf cake.
00:28It's been made less dense of a cake,
00:30with chemical leaveners,
00:31like the invention of baking powder and baking soda,
00:34and home bakers now add in flavors,
00:35like vanilla, cocoa, lemon, orange,
00:38or in this case, Nutella.
00:39The ratio may have been updated,
00:40but this cake remains a household favorite.
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