pound cake

Overview

The ingredients for the pound cake are not complicated. Almost all the materials required are necessary for baking, but its taste is very varied. It only needs a little adjustment to make it have a different feeling. I like to replace the coating syrup with liquor syrup. The cake made in this way is full of wine and less sweet. This cake can be said to be a great entry-level choice for beginners, (ง•̀_•́)ง

Tags

• baking
• children
• birthday
• baking powder
• butter
• cocoa powder
• heiti
• low gluten flour
• pure coffee powder
• rum
• whole egg liquid
• powdered sugar

Ingredients

Steps

1. 1 One tablespoon of rum, two small spoons of agave, mix and add black grapes and soak for 2 hours. (Many friends do not have agave and black grapes. The agave can be replaced with rum and the black grapes with raisins. Adding agave just makes the taste more fragrant.)

   

2. 2 Soften butter at room temperature, add powdered sugar and mix well,

   

3. 3 Use a whisk to beat until the color is slightly white and feathery,

   

4. 4 Add the whole egg liquid in several batches, each time until it is completely emulsified, then add the next time until it is completely added in. (The whole egg liquid here must be at room temperature, not just taken out of the refrigerator, otherwise it will be difficult to whip!!!)

   

5. 5 Add sifted flour and baking powder,

   

6. 6 Stir evenly,

   

7. 7 Apply an appropriate amount of butter to the inner wall of the mold, stick the cut oil paper tightly to the inner wall of the mold, scoop in half of the original batter with a spoon, and spread it evenly with a spoon,

   

8. 8 Mix coffee powder and cocoa powder, (this has a bit of mocha flavor, if you don’t have pure coffee powder, replace it with an equal amount of cocoa powder,)

   

9. 9 Add a small spoonful of water and mix thoroughly,

   

10. 10 Add the remaining half of the batter and stir evenly (as for why you don’t add the powder directly, you need to add water to mix the cocoa coffee powder first, because it is not easy to mix the powder directly, especially the cocoa powder, which is easy to form small pieces and wrap in the batter). Add the soaked black grapes, (not including soaking the remaining wine, it is still useful, don’t pour it,)

    

11. 11 Also use a spoon to fill the batter into the mold,

    

12. 12 Slightly concave in the middle (so that the baked cake will not be too convex in the middle)

    

13. 13 Bake in the middle rack of a preheated oven at 180°C for about 40 minutes. A beautiful natural crack will appear on the surface. (Adjust the baking time according to the temperament of your own oven. Because cocoa coffee powder is added, it is difficult to judge whether it is done based on the color, so you can insert a bamboo skewer. If the bamboo skewer is smooth and clean when taken out, it means it is baked, and vice versa.)

    

14. 14 Unmold while hot, tear off the oil paper, with the cracked side facing down. In the first step, soak the remaining wine liquid (about 10g), add a small spoonful of powdered sugar, stir evenly, and spread evenly around the cake,

    

15. 15 After it cools down slightly, wrap it tightly with plastic wrap and refrigerate it for more than 2 days before eating. (My favorite is refrigerated for 3 days, the taste is just right!)