How to make original pound cake

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  1. Beat 180g egg liquid slightly until bubbles appear and the color changes.

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  2. Add sugar to the butter in three batches (beat each time before adding the next one) until the electric egg beater beats until it becomes cotton-like (the butter should be as soft as possible.But don’t turn it into a liquid, so it won’t splash everywhere the first time)

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  3.Add the egg liquid into the beaten butter in three batches.After each addition of egg liquid, stir thoroughly before adding the next egg liquid.

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  4. Mix the baking powder and cake flour and then sift in.You can do it without sifting, but the taste will not be so delicate.Stir everything until there is no dry powder.

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  5.At this time, you can preheat the oven to 160 degrees Celsius.Pour the cake batter into a mold lined with greaseproof paper, bake in the oven for about 10 minutes, and then take it out.

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  6. Use a knife to dip it in water, make a slight cut in the middle of the cake, and then continue to put it in In the oven.

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  7. Then, adjust the temperature to 150 degrees Celsius, bake for about 10 minutes, and you can see The change in the middle of the cake!

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  8. Then cover the cake with a layer of tin foil to prevent it from being too burnt, and bake for another 20 -25 minutes, prick it with a toothpick, and check if there is any liquid when you pull it out.If there is no liquid, that’s fine

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  9.After cooling, wrap it in plastic wrap for about one night in order to use it.The cake regains its oil and becomes fluffier.

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  10. On a warm afternoon, it is very pleasant to eat a few slices of cake and make a cup of hot tea.oh!