Passion Fruit Pound Cake

Passion Fruit Pound Cake

1. Take the butter out of the refrigerator in advance, cut into small pieces, and soften it in the greenhouse until fingerprints can be easily pressed out with your fingers

2. Weigh all the ingredients separately, filter the passion fruit juice, beat the eggs into egg liquid, mix the baking powder and flour and sift

3. Whisk the softened butter with a whisk until loose

4. Add powdered sugar and stir at low speed until the butter becomes lighter and fluffy

5. Add a small amount of egg liquid in batches, and use an electric whisk to beat until evenly before adding the next time.

6. Sift in the mixed low-gluten flour, stir with a spatula until no dry powder is visible, and the batter is smooth

7. Add the passion fruit juice in three batches, and mix well each time before adding the next time

8. Pour the batter into the Yangchen pound cake mold, hold the mold with both hands and shake a few times to remove the big bubbles in the batter

9. Put it in the middle and lower level of the preheated oven, and fire up and down at 180 degrees for 45-50 minutes

10. Take out the baked cake and it will come out gently. It is convenient to not stick to the mold

11. According to personal taste, the surface of the pound cake can be coated with a layer of sugar water

12. Put it in the refrigerator and wait three days for the oil to return, it will be more delicious