Cocktail pound cake

Overview

Winter is pound cake season. People who don't bake will not experience the satisfaction of the aroma of cake filling the room, and the beauty of butter sizzling and bubbling during baking. . . This time, because I had RIO for trial, I used it to make pound cake instead of wine-sugar liquid. The taste is more refreshing, the alcohol content is lower, and the cake body is more moist and mellow, which is delicious. . . The quantities marked are for one large and one medium pound cake mold.

Tags

• baking
• aluminum-free baking powder
• butter
• cake flour
• egg
• rio cocktail
• powdered sugar

Ingredients

Steps

1. 1 Cut butter into small pieces and soften at room temperature.

   

2. 2 Use a brush to brush a layer of butter (outside the amount) into the pound cake mold. At the same time, preheat the oven to 180 degrees for 10 minutes.

   

3. 3 Add powdered sugar (or fine sugar) to the softened butter and beat with an electric egg beater until the volume expands and the color becomes lighter

   

4. 4 Add the beaten whole egg liquid several times, beating with a whisk each time until it is completely combined and there is no separation of water and oil, then add the next time until it is completely mixed

   

5. 5 Add the sifted cake flour and baking powder mixture and mix until there is no dry powder left. You can also add a spoonful of orange zest to enhance the flavor.

   

6. 6 After pouring in the RIO cocktail, beat it again with a whisk to make it more even and delicate, and put it into a piping bag with a large opening

   

7. 7 Pour into a pound cake mold and smooth the surface slightly

   

8. 8 Place in the middle rack of the preheated oven, heat up and down to 170 degrees, and bake for about 40 minutes

   

9. 9 Remove from the mold and let cool