Passion fruit pound cake

Overview

# colorfulfruit# Pound cake originated in England in the 18th century. At that time, there were only four equal amounts of ingredients: one pound of sugar, one pound of flour, one pound of eggs, and one pound of butter. Because each ingredient accounts for 1/4, it spread to France and similar cakes are also called quarter cakes. In the mid-19th century, the formula proportions of pound cake began to be adjusted more, and the taste began to develop towards a lighter one. As the 20th century progressed, baking powder, baking soda and the like also began to participate. Nowadays, the proportion of pound cake is not limited to 1/4 each, and ingredients such as fresh cream are also added. In fact, the pound cakes we see or eat now can be said to have changed in a thousand ways. There is no longer the most standard original recipe, and we will adjust it to suit our own taste according to everyone's preferences. For example: My family doesn’t like eating cakes very much, and they don’t like eating heavy oily and rough cakes such as gold bricks and muffins, so they have almost never touched such desserts. As a food lover in the industry, I often hear baking friends chatting with each other: In fact, pound cake is not what everyone thinks, it is quite delicious, especially the passion fruit flavored pound cake has a unique taste and is well worth a try. Hey: I am also the kind of person who can't stand the temptation. I happened to have a box of passion fruit at home that needed to be digested, so I took advantage of my free time to try it. The finished product really exceeded my imagination. I was really surprised when I tasted it: sweet and sour, pure and refreshing. But the person suggested that next time I make the cake, filter out the seeds in the passion fruit, and the cake will taste even better~~~

Tags

• baking
• breakfast
• afternoon tea
• baking powder
• butter
• low gluten flour
• passion juice
• whole egg liquid
• fine sugar
• powdered sugar

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 After softening the butter in advance, beat it with a whisk until slightly smooth.

   

3. 3 Then sift in the powdered sugar and caster sugar, then beat the butter until white and fluffy.

   

4. 4 Add the egg liquid in several batches, beating well each time before adding the next egg liquid.

   

5. 5 Until all the egg liquid is added.

   

6. 6 Cut the prepared passion fruit and take out the juice. PS: It is best to filter out the passion fruit seeds with a sieve, which will make it easier to eat.

   

7. 7 Then pour the passion fruit juice into the butter and egg liquid and mix well with a spatula.

   

8. 8 Then sift in low-gluten flour.

   

9. 9 Use a spatula to stir continuously until the batter is glossy.

   

10. 10 Pour it into a mold lined with oil paper. If you have a special pound cake mold, it will produce the best results. If not, just use a cheese mold like I did.

    

11. 11 Put into the middle rack of the preheated oven: 170 degrees, upper and lower heat.

    

12. 12 After baking for about 20 minutes, take it out, dip a knife in a little water and make a cut in the middle of the batter. Try to make the cut as deep as possible. My cut was a bit shallow.

    

13. 13 Then put it in the oven and bake for about 30 to 40 minutes.

    

14. 14 Immediately unmould the side buckle after taking it out of the oven.

    

15. 15 After cooling, remove the parchment paper.

    

16. 16 Then wrap it up and refrigerate it overnight for a better taste.