Mellow and delicious---Elvis Presley Pound Cake

Overview

Elvis Presley's pound cake was once Elvis Presley's favorite. The most unique thing about this cake is that it does not add baking powder. It relies entirely on sifting powder and beating butter to expand the volume of the cake. The expansion power is amazing, much higher than the edge of the mold, the texture is very fine, the taste is not only smooth and light, but also slightly Q, mellow, delicious, delicate and moist!

Tags

• baking
• cake
• butter
• egg
• low gluten flour
• sugar
• vanilla extract
• whipping cream
• salt

Ingredients

Steps

1. 1 Coat the mold with a thin layer of softened butter, sift flour, tap off excess flour, and refrigerate until ready.

   

2. 2 Let butter sit at room temperature to soften.

   

3. 3 Beat with an electric beater until light in color and smooth.

   

4. 4 Pour the egg liquid into the butter in 15-20 batches and beat evenly.

   

5. 5 Mix the low-gluten flour and salt and sift 3 times. Sift in half of the low-gluten flour and mix well with a rubber spatula.

   

6. 6 Add a little vanilla essence and mix well.

   

7. 7 Sift in the remaining powder again, pour in 140 ml of whipped cream and mix well.

   

8. 8 Pour the batter into the mold and tap the mold lightly.

   

9. 9 There is no need to preheat the oven. Bake at 180 degrees for 45-50 minutes on the middle and lower layers, upper and lower heat.

   

10. 10 After taking it out of the oven, leave it in the mold for 30 minutes and then demould.