Passion Jam Pound Cake

Name: Passion Jam Pound Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 160g Low-gluten flour; 3 (total weight with shell is about 180g) egg; 40g Passion Jam; 100g Fermented butter; 60g Powdered sugar; A handful of salt

by Warm blue 0429

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

"Passion fruit", also called "passion fruit", is a tropical fruit. It is said that it contains the fragrance of one hundred kinds of fruits~~ Haha, that may be an exaggeration. However, its aroma is really complicated! After opening, my first feeling was the aroma of mango, and then I thought it was pineapple, and then I felt like orange? Banana? Apple? Lemon? So the name "Passion Fruit" is worthy of the name!

I am an acidophile myself, and I have always felt like lemons and passion fruit, which are more sour fruits, to make pound cakes. They are a perfect match. The aroma and sourness of the fruit can not only neutralize the oiliness brought by a large amount of butter, but also make the cake unique and rich in flavor. Even in this hot weather now, you can't stop eating! "

Ingredients

160g Low-gluten Flour
3 (total weight with shell is about 180g) Egg
40g Passion Jam
100g Fermented Butter
60g Powdered Sugar
A handful of Salt

Passion Jam Pound Cake

1. Prepare all the ingredients, thaw the butter in advance, mix the low-gluten flour with salt, and sieve 2 to 3 times in advance. The eggs should also be kept at room temperature;

2. After the butter is softened so that you can easily press the marks with your fingers, add the powdered sugar and mix it with a spatula. After it is basically mixed, it is beaten with a whisk until the volume expands, the color is whitish, and it appears light feathery;

3. The egg liquid is broken up in advance, and then the egg liquid is added to the whipped butter in batches, each time until the egg liquid and the butter paste added in the previous time are completely mixed, then add the next time;

4. The final beaten butter and egg paste should have clear traces, large volume, light state, and no oil-water separation state;

5. Preheat the oven to 165 degrees. Add passion fruit jam to the butter and egg batter;

6. Mix well with a spatula

7. Sift in a mixture of low powder and salt;

8. Stir evenly with a spatula, and the cake batter is ready. The cake batter at this time should be thick, delicate and shiny, somewhat similar to whipped cream sent to 5-6;

9. Put the cake batter into the mold. I made a mini pound cake mold made by rabbits, 4 small 4-inch silicone molds;

10. After the preheating is over, put the mold into the oven, middle layer, upper and lower fire, 160 degrees, bake for about 25 minutes. Because the two molds are of different sizes, I bake them for about 10 minutes, and then put the silicone mold into the oven;

11. Take some passion jam, add a little warm water to dissolve it, and serve as a flour brushing syrup. After the baking is over, immediately take out the cake, demould, and brush with sugar water while it is hot. The sugar water should be brushed over and over again, and brush as much as possible;

12. After it has cooled down completely, seal and refrigerate. It is best to consume after 2~3 days, at least overnight.

Tips:
1. I use homemade jam, which is low in sweetness. If you use commercially available jam, the amount of sugar can be adjusted by yourself. In addition, passion jam can be replaced with other jams you like;
2. Remove the butter and eggs from the refrigerator in advance. Too hard butter is not conducive to blowing, and too cold egg liquid will easily cause oil and water separation;
3. To avoid the separation of oil and water, pay attention to the following points: a. The butter must be sent in place to ensure that the sugar is completely melted, so it is better to use powdered sugar instead of granulated sugar; b. The egg liquid must be added in small amounts and several times, and Each time, wait until the egg liquid added in the previous time is completely absorbed before adding it to the next time; c. If oil and water separation really occurs during the process, you can add a little dry powder, mix well and continue whipping, to a certain extent Alleviate the separation of oil and water;
4. The specific baking time should be adjusted according to different situations. You can test it with a toothpick when the time is almost up. The toothpick is inserted into the cake, and there is no stickiness when it is pulled out, it is baked;
5. Try not to omit the sugar water for brushing the noodles, and brush it while it is hot, so as to make the cake body more moist;
6. It is best to slice the cake after refrigerating it for 2 days, so that the butter and various ingredients can be fully integrated, the aroma will be stronger and the taste will be better.