Passion fruit pound cake, a combination of small fragrance and heavy taste. The tropical freshness of passion fruit blends into the butter-based heavy oil cake. The result is small fresh and heavy taste, slightly sour and refreshing, buttery frankincense blends with it, the entrance is delicate, and the sunny refreshing atmosphere makes the pound cake no longer seem to make people I am scared.
Butter is softened at room temperature and stirred until uniform
Stir until the sugar melts and the butter is soft and feathery
Eggs are broken up, and a small amount is added to the butter.
After each addition, mix with butter and add to the next time.
Low-gluten flour and baking powder are sieved into butter
Mix well until no flour
Add passion fruit
Mix well and batter finish
Pour the batter into the pound cake mold and preheat the oven to 175 degrees
Baking: 175 degrees middle and lower layer baking for 42 minutes