Colorful Elvis Pound Cake

Grease the mold with softened butter in advance,

Sift a layer of high-gluten flour evenly,

The mold is now ready;

Soften the butter at room temperature, add sugar in batches and beat, try to beat the sugar until it melts into the butter each time;

First add one egg, and then use an electric egg beater to beat it thoroughly until it is completely melted into the butter; add each egg one at a time, and beat it thoroughly before adding the next one, so as to avoid the separation of butter and water;

Add light cream and beat evenly;

Add a few drops of vanilla essence and beat evenly;

After mixing the low-gluten flour and salt, sift it three times and mix half of the amount first;

Then add the other half of the flour and mix thoroughly;

Pour the mixed batter into the mold, place it on a towel and shake it a few times to make the surface smooth;

There is no need to preheat the oven, put the mold directly into the oven and bake at 170 degrees for 35 minutes;

When the baking time is up, turn it upside down and it will be easily released from the mold;

$Colorful Elvis Pound Cake step 12$

Prepare some diced fruits and chocolate ice cream balls;

Place them in the middle of the pound cake;

Store the baked cake in the refrigerator before eating. It has a super rich taste and can be paired with afternoon tea.

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