This pound of cake won't taste dry! Cream must be heated and then mixed with sugar to make it soft. After adding coffee and milk, the whole room was filled with the aroma of coffee.

material

Salt-free cream 130g low-gluten flour 130g fine sugar 100g eggs, 2 baking powders 5g milk, 30cc coffee powder 15g sugar powder.

working methods

1

Preheat the oven to 170 degrees, the unsalted cream will melt at room temperature, and fingerprints will be found when you press it. Microwave milk, add coffee powder and stir well. Beat the unsalted cream until creamy with a electric egg beater.

2

Add fine sand sugar and beat it into white fluffy shape.

three

Add the eggs twice, each time, and stir well before adding the second whole egg.

four

Pour in coffee and milk and continue to stir well.

five

Add baking powder to low-gluten flour, stir well first, then sieve and add it, and stir by cutting and mixing until the powder is invisible.

six

Pour into a 6-inch mold and smooth the surface with a scraper. Bake in oven 170 degrees for 30 minutes.

seven

It's time to bake, just stick it in with a bamboo stick, don't stick it.

eight

The surface can be decorated with a little powdered sugar after demoulding.

nine