傳統英倫磅蛋糕
Classic Pound Cake
 
材料 Ingredient 重量 Weight   
低筋麫粉Cake Flour 220g   
無鹽牛油Unsalted Butter 200g   
雞蛋Egg 4隻   
幼砂糖Fine Sugar 180g   
泡打粉Baking Powder 4g   

做法 Steps   
1. 雞蛋及切粒牛油置於室溫中，蛋糕模塗油，模底鋪牛油紙。 Allow eggs and diced butter to rest in room temperature.  Grease cake pan and line the bottom with parchment paper.   
2. 焗爐預熱至175°C。
    Preheat oven to 175°C.   
3. 用打蛋器高速將牛油打至流質及淡色，同時分數次加入砂糖。Beat the butter in high speed until light and fluffy.  At the same time gradually add the sugar.   
4. 逐次加入雞蛋，其間持續攪伴。
Add the eggs, one at a time, mixing well after each addition.   
5. 分四次將麫粉及泡打粉用粉篩篩入，改用攪拌棒輕力攪匀。Divide the floor and baking powder to 4 equal portions.  Sift it to the mixture portion after portion, gently mixes just until incorporated.      
6. 粉糰倒入模內，頂部掃平。放入爐用175°C焗至金黃色。    
Pour the flour mixture to the pan and smooth the top.  Bake at 175°C.   
7. 出爐待涼，脫模後再待涼至室溫，切片，美味可口牛油蛋糕完成。
Remove the pan from the oven to cool.  Then remove cake from the pan and cool completely.  Cut into slices to serve.