Light Cream Pound Cake

Name: Light Cream Pound Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Light cream; 100g Low powder; 1 piece egg; 50g White sugar; 0.5g salt; 5g Baking powder

by Dream Eater

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Pound Cake originated in England in the 18th century and is the veteran of the cake industry. The pound cake at that time had only four equal amounts of ingredients, one pound of sugar, one pound of flour, one pound of eggs, and one pound of butter. This pound cake uses whipped cream instead of butter, which can speed up the consumption of Kaifeng whipped cream at home, and the sugar content is halved. The milk is full of flavor, delicious and healthy. "

Ingredients

100g Light Cream
100g Low Powder
1 piece Egg

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50g White Sugar

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0.5g Salt

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5g Baking Powder

Light Cream Pound Cake

1. Pour whipped cream in the basin, add white sugar, and beat with a whisk until thick.

2. Add the beaten eggs and salt, and continue to beat evenly.

3. Sift in the mixture of low powder and baking powder, and stir until there is no dry powder. At this point, the oven is preheated to 170 degrees

4. Pour the batter into the six continuous molds, shake it on the countertop, and smooth the batter. You can probably make 6 medium-sized ones.

5. Put the six continuous molds in the oven and bake at 170 degrees for 20 minutes, or the surface is slightly yellow.

Tips:
1. It is hot in summer. It is recommended to store the cake in the refrigerator. It will soften after turning it in the microwave for 10-20 seconds.
2. Friends who like soft-tasting cakes can increase the amount of wet ingredients in the ingredients (such as eggs, whipped cream).
3. The temperature and time are not absolute. Watch the surface of the cake turn yellow, insert a toothpick, and then take it out. If there is no wet batter, it means it is cooked.