Cooking Steps

1. 

   Step1:Preparation materials - two eggs with a shell of about 90g. Try to choose the best quality orange peel. The foam powder is specially fine powder.

2. 

   Step2:Soften the butter at room temperature until it can be pressed easily.

3. 

   Step3:Add sugar powder to the butter. Stir well with a scraper.

4. 

   Step4:There is no dry powder. Then the eggbeater can be turned on at high speed.

5. 

   Step5:Until it's a little white, fluffy and feathery.

6. 

   Step6:Add the evenly stirred egg liquid in several times (8 times and 10 times). Stir evenly at high speed. Beat the egg mixture evenly every time you add it. Add it again.

7. 

   Step7:It's still delicate and feathery.

8. 

   Step8:Pour in rum. Continue to beat evenly at high speed.

9. 

   Step9:Sift in the corn starch, cake powder and baking powder that have been mixed in advance, and then mix them with egg puff from bottom to top.

10. 

    Step10:Pour in the orange peel. Continue to mix with the egg.

11. 

    Step11:The batter is very delicate and smooth. It looks like cream.

12. 

    Step12:Oil paper shall be padded in the mould in advance.

13. 

    Step13:Pour in the batter. The two ends are high, medium and low. Shake it from a high place. Shake out the big air hole inside. Preheat the oven at 175 degrees. Bake for about 45 minutes.

14. 

    Step14:Naturally cracked mouth. Very beautiful. Remove the oil paper while it's hot. Wrap it with plastic wrap. Refrigerate for 5 hours.

15. 

    Step15:Slice and set the plate. I think the taste is just good.

16. 

    Step16:Because I think the pound cake has a lot of calories. So I don't like to brush syrup on the surface Try different kinds of taste after different refrigeration time. 5 hours is the best. It's soft, sweet and not greasy.

17. 

    Step17:If you can't finish eating, you can pack them separately. Take it with you when you go out. It's great to replenish energy.