Whipped Cream Pound Cake

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After an eggless Pistachio pound cake and a gorgeous Marble pound cake, i couldnt stop myself to prepare a super rich pound cake with whipped cream. And this cake is neither eggfree nor butter free, not to forget that this pound cake also goes for whipped cream. Obviously a rich pound cake to try and the texture of this cake will be super moist and dense And everyone at home enjoyed thoroughly this cake. Beating eggs with sugar for a long until they turns creamy makes the magic in this cake. Trust me, one cant stop just with a slice, yes this cake is dangerously addictive and believe me, a loaf of this pound cake gets vanished very much quickly than you can imagine.


Servings: 3 Preparation time:
  • Wheat Flour, White, All-purpose, Unenriched, Atta 1(+1/2) cup All purpose flour
  • Butter, 1/2 cup Butter (softened)
  • Brown Sugar, 1 (+1/2) cups Sugar
  • Egg, Whole, Raw, Anda 2 Eggs
  • Vanilla Extract, Vanilla Essence 1tsp Vanilla extract
  • Baking Soda, Powder, Cooking Soda, Sodium Bicarbonate, Soda Bi-carb 1tsp Baking powder
  • Whipped Cream, Fresh Cream 1/2 cup Whipping cream

Instructions (Preparation Steps):

  • Preheat the oven to 350F and grease a loaf pan, keep aside.
  • Beat the eggs and sugar until the mixture turns creamy.
  • Add the butter and beat well for a while.
  • Meawnhile sift the flour with baking powder and keep aside. Add the whipping cream to the egg mixture and beat again.
  • Now add the dry ingredients to the wet ingredients. Mix well and pour the batter to the prepared pan.

Cook's Tip:
When making butter at home, mix 1 tsp sugar and beat it, it will give large amounts of butter.
Before beating raw eggs,rinse the container with water.The mixture will not stick to the sides of the vessel.
To save your sugar from ants put some cloves in the jar.


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