Original butter cake
Overview
This type of cake is made with equal parts of butter, sugar, flour, and eggs, so it is also called pound cake, or four quarter cake. The recipe is very easy to remember, and the operation is not complicated. It should be regarded as a basic style. Today I tried beating eggs instead of baking powder. The structure does not have large honeycomb-like holes and the taste is indeed more delicate. It is worth a try
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Ingredients
Steps
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Butter softened at room temperature
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Beat lightly with a whisk
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Add caster sugar
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First use a whisk to manually mix the sugar and butter
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Turn the egg mixer to the highest setting and beat the butter until it turns white
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Beat the eggs first and then add them to the whipped butter in four batches. After each addition, beat the butter and egg liquid until fully incorporated and then add the next batch
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After all the egg liquid is added, the whipped butter becomes light and feathery, which is the key to the deliciousness of the cake
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Sift in the flour
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Mix well
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Pour it into a non-stick mold, and brush the mold with a layer of butter in advance (it is recommended to put a layer of oil paper in the mold to facilitate demoulding. Although I applied butter to the non-stick mold, the demoulding was not comfortable. Maybe the mold has been used for a long time and the non-stick function has been greatly reduced)
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After preheating the oven, bake at 180 degrees for about 25 minutes until the surface is golden (adjust according to your own oven temperature)
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Out of the oven! A strong butter aroma hits my face
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Let cool slightly to unmold
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The cut tissue is quite delicate, and the texture melts in your mouth without feeling solid (baking powder is not used in this cake, and it is purely made with butter and eggs to make it fluffy, so it tastes particularly good)
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Finished product pictures
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Finished product pictures
