Butter Pound Cake

Overview

This recipe comes from a store that I like very much: She has many recipes and I like them all. I would like to share this with you! But my cream wasn’t whipped enough and it didn’t rise as big as it should, so it seemed like a failure! But I have to share my failures with everyone, haha~ I used double the amount and made two!

Tags

• baking
• baking powder
• egg
• low gluten flour
• vanilla extract
• whipping cream
• fine sugar

Ingredients

Steps

1. 1 Prepare all the materials, mine is double, please ignore it!

   

2. 2 Add caster sugar to the whipped cream and stir evenly!

   

3. 3 Whip the whipped cream until it is very thick (no need to whip, just thick), but I whipped it for a long time and it didn't get thick. I guess it was here that the cake failed to rise successfully!

   

4. 4 Add the beaten egg liquid and mix evenly!

   

5. 5 Add sifted flour, baking powder, stir evenly, add vanilla extract and stir evenly!

   

6. 6 Pour the prepared batter into the mold, bake in an oven preheated to 170°C for 35-40 minutes!

   

7. 7 After baking, take it out of the mold and let it cool. Mine is a non-stick mold, so it comes out right away, the finished product!