A pound cake
By VicentaLakin
Speaking of cakes, there's a very good variety called Pundcake. The place in the cake world is like vanilla ice cream in the ice cream world: the foundation of the foundations, the classics, the elders of the elders! The pound cake originated in Europe in the 18th century, precisely in England. At the time, there were only four equivalents of cake, one pound of sugar, one pound of flour, one pound of eggs, one pound of butter。
Recipe Recommendations
- low-gluten flour 50g
- baking powder 1/4 teaspoon
- butter 50g
- fine sugar 50g
- egg liquid 50g
- slightly spicy
- roast
- several hours
- simple
Steps for A pound cake
1
Low-banded flour mixed with powdered powder
2
First put butter or salad on the mould, then put paper on it
3
Butter room softened, sliced, broken with an egg-cutting machine
4
Add sugar to expand
5
A small amount of egg fluid is added to the butter, every time it's to be fully integrated before the next one
6
Added Filtered Flour
7
Slash it with a razor
8
We're gonna put a mix of pasta in the mold, preheat 170 degrees in the oven, fire above, 25-30 minutes in the middle, sticky in the cake with toothpicks
9
I'll have the last sliceA pound cake Make Tips
Notes:
1. Cake flour must be mixed evenly with baking powder before sifting.
2. When mixing in eggs, ensure the egg mixture is completely combined with the butter before adding the next batch to prevent separation.
3. Since home oven temperatures can be unstable, please set the appropriate temperature according to your own oven.
4. This recipe yields a very small quantity; ingredients can be increased proportionally.
5. Compared to chiffon and sponge cakes, this type of cake is much firmer; chopped nuts, raisins, dried cranberries, etc., can often be added for better flavor.
6. The base for fondant cakes is usually a pound cake. Because fondant is relatively heavy, standard chiffon and sponge cakes cannot support it and often collapse when covered.