Elvis pounds cake

1

The moulds are coated with a thin layer of soft butter, sifted with powder, lightly siping of surplus powder, and cold storage of spares。

2

Butter is softened in room temperature。

3

Smuggle to light color and smooth。

4

Egg fluids were poured into butter 15-20 times, evenly。

5

Low-banded flour, salt mixed three times, half of the low-banded flour sifted with rubber razors。

6

Dripping a little vanilla。

7

Once again, the remaining powder is sifted, and 140 ml of light cream mixed。

8

Put the face in the mold, squirm。

9

The oven is free of preheating, 45-50 minutes in the middle and lower layers, upper and lower fires, and 180 degrees baked。

10

Stay inside the mould for 30 minutes after the oven is out, and then demould。

1. Another key to achieving a fine and soft cake texture without using baking powder is to beat the butter thoroughly. Therefore, the entire process of making this cake emphasizes long-duration high-speed mixing. However, continuous beating may cause the butter to partially melt due to excessive heat, which affects the beating process. Consequently, compared to making other cakes or cookies, the butter should be softened slightly less; you can start working while the butter is still a bit firm. However, adjustments should be made based on actual conditions during operation; in winter when the ambient temperature is low, the butter still needs to be fully softened. 2. Since the recipe has a high egg content, you must be patient and add it in batches. Only add the next batch after the previous one is fully beaten. This not only ensures uniform emulsification of the egg mixture and butter but also incorporates more air into the batter. 3. Pound cake is a type of cake with a dense texture and a drier mouthfeel. No matter how much effort is put into making it fluffy, its softness cannot reach the level of chiffon or sponge cakes.