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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
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Separate eggs.
Add 50g of sugar to butter and cream together.
Stir in beaten eggs, a little at a time, and blend well.
In a bowl, combine egg whites and sugar. Beat until stiff to make meringue. (Photo #1)
Pour in flour to the butter mixture and mix lightly. (Photo #2)
Add half of the meringue and mix. Then add the rest of the meringue and blend well to combine all ingredients. (Photo #3)
Fill each pound cake mold with batter 4/5 full and dent the center of the surface.
Bake in a preheated oven at 160 °C (320 °F) for about 30 minutes. It is done when a skewer inserted into the cake comes out clean. (Photo #4)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 4 |
two 10 cm pound cake molds |
0kcal |
60 minutes |
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| butter |
100g |
| sugar |
100g |
| whole egg |
100g |
| cake flour |
120g |
【Preparation】
- Allow butter to soften at room temperature.
- Sift flour.
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