Name: [xinyu Pound Cake]: Tell Love with Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Light cream a; 2 pcs Eggs (A); 200g Low-gluten flour a; 1/2 Lemon (A); 200g Light cream b; 2 pcs Eggs (B); 170g Low-gluten flour (b); 30g Pure black cocoa powder (B); 70g Granulated sugar A; 1 tsp Homemade vanilla extract (A); 90g Granulated sugar (B); 1 tsp Rum (B); A handful of Salt b

[xinyu Pound Cake]: Tell Love with Cake

1. First make the light cream pound cake for filling. Prepare all materials (A);

[xinyu Pound Cake]: Tell Love with Cake recipe

2. Rub the lemon zest of half a lemon;

3. Mix with half of the sugar, knead evenly, and let stand for more than 15 minutes;

4. Separate the egg white and egg yolk of the two eggs (the container must be oil-free and water-free), and put the egg white in the refrigerator first;

5. Add lemon sugar to whipped cream;

6. Squeeze the juice of half a lemon;

7. Whip the whipped cream to a thick state, about 6-7 distribution state;

8. Add the egg yolks one by one, stir well, cover and store in the refrigerator for later use;

9. Take out the refrigerated egg whites and beat them until they are thickly foamed;

10. Add the remaining half of the granulated sugar in portions, and beat until it is close to a dry foaming state;

11. Take out the refrigerated cream paste, add homemade vanilla extract, and mix well (this step can actually be done before, I forgot it before);

12. Take 1/3 of the beaten egg white and add it to the creamy egg yolk paste;

13. Mix until it is even and smooth;

14. Preheat the oven 175 degrees in advance. Add the low-gluten flour and the remaining egg whites in two times, cut and mix or stir evenly (that is, add 1/2 of the low-gluten flour first, after cutting and mixing evenly, add 1/2 of the egg white, continue to cut and mix evenly, and then Repeat the operation once);

15. The cake batter should be very delicate and shiny. Some are similar to whipped cream whipped to 8 points;

16. Pour the cake batter into the mold and smooth the surface. If it is not a non-stick mold, put it on baking paper in advance;

17. Put it into the oven, middle level, 170 degrees, up and down, bake for 35-40 minutes, until the cake is inserted with a bamboo stick, and there is no adhesion after pulling it out. After the baking is over, immediately out of the oven, shake the mold from a high place. Then after a little cooling, demoulding and cooling;

18. The completely cooled cake is cut into thick slices with the same thickness as the mold, and then the shape is pressed out with the mold;

19. Process all the heart-shaped cake slices;

20. The molds are greased in advance and then lined with baking paper;

21. Use the same method to make the batter for the chocolate pound cake. Preheat the oven 180 degrees. Then spread about 1cm of cocoa cake batter on the bottom of the mold;

22. Put the carved heart-shaped cake into the mold, and the two ends must fit the mold precisely;

23. Pour in the remaining cake batter;

24. Put it into the preheated oven, middle level, upper and lower fire, 170 degrees, bake for 40-50 minutes. After the baking is over, immediately take it out of the oven, also shake the mold, then release it, let it cool, and cut it into pieces for consumption.

Tips:
1. For the light cream pound cake, the mold I used is longer than the mold for the chocolate pound cake. Because the heart-shaped cake must be tightly packed during the final baking, so that the heart-shaped cake slices will not run around during baking;

2. In this cake, because the method of dividing egg pound cake is adopted, there is no need to add baking powder;

3. Compared with ordinary pound cakes, the operation of dividing egg pound cakes has a certain degree of difficulty. So, if you are a novice, you can change to what you are used to. Here is just to provide a styling idea.