Sea Buckthorn Juice Pound Cake
Overview
Pound cake, also called cream cake, is a common basic cake. Taiwan calls it heavy cream cake or pudding cake. Originated in England in the 18th century. The pound cake at that time had only four equal amounts of ingredients: one pound of sugar, one pound of flour, one pound of eggs, and one pound of butter. Because each ingredient accounts for 1/4, it spread to France and similar cakes are also called quarter cakes. Nowadays, the proportion of pound cake is not limited to the original 1/4, and fresh cream, fruits, dried fruits, juice and other ingredients are also added. The taste is rich, sweet and moist!
Tags
Ingredients
Steps
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Soften the butter at room temperature and add all the sugar.
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Use a whisk to mix at low speed, then add the egg liquid and mix evenly.
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Then beat it at high speed until the volume becomes large, uniform and fine. This requirement should not be very strict. I think the volume has not increased much but it is still delicious when made!
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Sift in the flour, cornstarch and baking powder and mix slowly with a spatula.
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Add sea buckthorn juice.
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Mix well. The color is orange.
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Place in a toast box lined with greased paper at the bottom. Place in a preheated oven at 180 degrees.
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After baking for ten minutes, take it out of the oven and score the surface with a knife. Place in the oven for another 30 minutes.
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It’s out of the oven, cover it with tin foil to check the coloring progress!
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The color is so beautiful. Hurry and eat a piece!
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Beautiful!
