1: The mold must be evenly coated with melted butter, and then evenly sprinkled with a layer.

2. The butter in the formula must be softened to room temperature. Of course, the room temperature will be as low as in winter. You can put the butter cut into small pieces in an air-conditioned room or soften it. Beat the butter directly if it doesn't soften, and the butter won't make well.

There is a lot of egg liquid in the recipe, so you should add it to the butter slowly and bit by bit. It is best to break up the eggs in the formula and reuse them. This is much better controlled than adding eggs to butter one by one. When adding, it should also be added in stages. After adding a little, stir until there is no egg liquid before adding it, otherwise the egg liquid will separate and it will easily fail.

4. The low flour should be sieved several times, which is the key to softening the cake.

5. In the process of stirring, be sure to stop and scrape the cylinder several times, especially when stirring butter, otherwise the butter on the wall of the chef's machine and the stirred butter will be uneven.

6. The cake must be thoroughly baked. If you are not sure, you can try the cake with a toothpick. If the wet things are taken out, take them back and bake them for a while.

7: After baking and cooling, the cake must be wrapped and not directly exposed to the air, so that the water in the cake will evaporate and the cake will become very hard.

This cake is actually Elvis Presley's favorite heavy cake. The sugar in the original formula is actually 3 cups of sugar. According to Demetri, it is 600g of sugar, and Demetri reduced it to 450 g. I only used about 360g g, and I feel the sweetness is just right. I really don't know why Elvis Presley is so sweet, haha! ~

Formula: 7 eggs (I weigh about 360-370g after shelling), 360g of baby sugar, 227g of butter, 330g of low-gluten flour, 2t of vanilla extract, 240ml of salt 1t, whipped cream (about 2 10g) and 30g of liquid melted butter.

Steps:

1: evenly brush the molten butter on the mold.

2: Pour a little low powder into the mold.

3. Roll evenly in the mold, so that every part of the mold is stained with low powder, and knock out excess powder.

Cut the butter into small pieces and put it in a container, soften it at room temperature, and put it in an air-conditioned room in winter.

5: Mix low flour and salt and sieve for at least 3 times.

6. Put the eggs in a container, add vanilla extract, and beat well with an egg beater for later use.

7. Put the softened butter into the chef's machine and break it at medium and high speed, which takes about ten seconds.

8: After stirring evenly, add the young sugar in several times.

9: After the butter is loosened and turned white, start adding the egg liquid, which should be added several times.

10: stir at high speed for 2 minutes after all ingredients are added.

1 1: Change the chef's machine to low speed, add half of the low flour and stir.

12: Stir well and add whipped cream.

13: Add the remaining low powder after homogenization.

14: Stir the batter at medium and high speed until it becomes shiny and delicate.

15: Pour the batter into the mold until it is 7-8 minutes full. Because the quantity is relatively large, it is not enough to put it in. I took a silicone mold temporarily. Because there is no oiling and dust removal, the effect after demoulding is not very ideal. Send it into the oven preheated to 175, bake for about 80 minutes, and the cake will be cooked. After discharging, put it into the mold for 30 minutes.