Mulberry Pound Cake | Foolproof Creaming Method

Name: Mulberry Pound Cake | Foolproof Creaming Method
Total time: 3600 s
Cuisine: American
Ingredients: 7 tablespoons butter (softened at room temperature); 1/3 cup sugar; 3/4 cup cake flour (about 100 grams); 1/4 teaspoon baking powder; 2 large eggs (room temperature); as needed Mulberry jam,

不啦嘰 @fruitfulsweet

The creaming method involves mixing butter and flour first, then adding eggs and other liquids, stirring continuously. This prevents the mixture from turning into scrambled eggs, makes it easier to mix evenly, and results in a fluffier cake.

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Ingredients

1 hour

7 tablespoonsbutter (softened at room temperature)
1/3 cupsugar
3/4 cupcake flour (about 100 grams)
1/4 teaspoonbaking powder
2large eggs (room temperature)
as neededMulberry jam,

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Steps

1 hour

1

Soften the butter at room temperature until it can be easily indented.
2

Mix the butter and sugar with a hand mixer until well combined.
3

Sift the flour and baking powder together, then add in 2-3 batches, mixing well each time until no flour is visible. Use a medium-high speed on the mixer, as the dough will be quite thick. A stand mixer would make this easier.
4

Beat the eggs and add them in at least 3 batches, mixing at medium speed. Each time, mix until no egg liquid is visible and the mixture is completely smooth before adding more. The more batches, the better, as it allows the dough to absorb more air, making it rise better when baked.
5

The final batter will be in a very satisfying, fluffy state.
6

Line the baking pan with a layer of batter, drizzle some mulberry jam, add another layer of batter, more jam, and finally cover with a layer of batter (do not add jam on top as it can easily burn). Tap the pan on the table to release large air bubbles.
7

Bake in a preheated oven at 390°F (200°C) for about 30 minutes. Insert a chopstick; if it comes out clean without wet batter, the cake is done.