Tricolour marble pound cake anonymous

Published Mar 4, 2023 at 23:39pm ET

Food Material List

1 butter 240g
2 Berry sugar 120g
3 salt 2G
4 egg 4

Operational steps

1 Cut the butter into small pieces, add sugar and salt, whisk the eggs little by little until the butter is absorbed and evenly divided into three parts.
2 B (80 grams of low gluten flour, 1/4 scoop of baking powder), C (70 grams of low gluten flour, 10 grams of cocoa powder, 1/4 scoop of baking powder), D (70 grams of low gluten flour, 10 grams of tea powder, 1/4 scoop of baking powder) were sifted separately, and then added into a portion of butter, mixing and stirring evenly. Preheat oven 180 degrees.
3 The mould is sprayed with oil and powder, or padded with baking paper, then each color batter is squeezed into the mould separately, and stirred slightly with a spoon until the pattern appears.
4 Place the mould in the oven, 180 degrees on the middle floor, bake for 25-30 minutes.

Tips

When making pound cake, we need to pay attention to three problems:
1. The batter is heated and expanded by mixing air when beating butter, so we must beat butter for a little more time, especially when the butter content is relatively large. Usually 200 grams of butter should be beaten with an electric beater for at least 4 times. - Five minutes.
Second, the amount of eggs added is relatively large, we must add a small amount of butter many times, each time beating the eggs completely absorbed by butter, before adding the next eggs, otherwise because the egg white contains a lot of moisture, it is easy to appear oil-water separation phenomenon.
3. After adding flour, we should pay attention to the way of mixing. It is better to use rubber scraper instead of beating the egg beater or egg pump, and mix the batter evenly by turning the batter, rather than by clockwise circle. This is not easy to make flour gluten, cake will be fluffy and soft.
In order to make the three colors of the cake clearer, each color can be irregularly squeezed into the front, middle and rear parts of the die to maintain a natural pattern.
The baking time should be slightly adjusted according to the size and thickness of the cake.

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