#四session Baking Contest and It's Love to Eat Festival# Light Cream Pound Cake
1.
Put soft butter and sugar A at room temperature, beat with a whisk until slightly white
2.
Add whipped cream and continue to beat at high speed until fully mixed, light and bulky
3.
Add the egg yolks one by one, beating each one thoroughly before adding the next one
4.
Sift the powder and add it to the previous step, use a spatula to cut and mix evenly
5.
Add sugar B to the egg whites three times and beat until hard foaming. Lift the whisk to the extent that the egg head has a sharp angle.
6.
Add one-third of the egg whites to the batter and mix well, then add the remaining two-thirds of the egg whites and mix well
7.
Preheat the oven to 175 degrees, 40 minutes, about 10 minutes, use a sharp knife soaked in water to make a knife on the surface and continue to bake
