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| ●Instructions |
Photo #1
Photo #2
Photo #3
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In a bowl, cream together butter and half of the sugar. (Photo #1)
Stir in beaten egg yolks, a little at a time, and mix well until it emulsifies.
In a bowl, place egg whites and the rest of the sugar. Beat until stiff peaks form. (Photo #2)
Stir in half of the meringue and half of the flour, in that order. Then stir in the rest of the meringue and the rest of the flour, in that order, and blend.
Fill small pound cake molds with batter 4/5 full. Bake in a preheated oven at 160 °C (320 °F) for 30 minutes until golden. If the surface becomes brown but the center is still not done, cover with foil and continue baking.
Remove the cakes from the oven. Brush syrup over the tops while the cakes are still hot. (Photo #3)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 4 |
two 8cm pound cakes |
421kcal |
60 minutes |
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| butter |
100g |
| sugar |
90g |
| whole eggs |
150g |
| cake flour |
100g |
| sugar syrup |
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【Preparation】
- Separate eggs.
- Allow butter to soften at room temperature.
- Sift flour.
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