Free Recipe Whipped Cream Pound Cake 2
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Whipped Cream Pound Cake 2 Recipe
Butter and flour to prepare
-the pan
1 c Butter; (2 sticks) softened
3 c Sugar
7 Eggs; at room temperature
3 c Cake flour; sifted twice,
-divided
1 c Whipping cream; ( 1/2 pint)
2 ts Vanilla extract
Whipped Cream Pound Cake 2 Preparation
1. Butter and flour a 10-inch tube pan; set aside. 2. In a large bowl, beat butter and sugar with an electric mixer at high speed until soft and smooth, about 2 minutes. 3. Reduce speed to medium. Add eggs, one at a time, mixing well after each addition. Stop mixer and scrape down the sides of the bowl with a rubber spatula before adding each egg. 4. Add 1 1/2 cups sifted flour and mix until combined. Add whipping cream, remaining 1 1/2 cups flour and the vanilla. Beat for 1 minute. Pour batter into prepared pan. 5. Bake in a preheated 350-degree oven until a sharp knife inserted into the cake comes out clean, about 1 hour. 6. Let cake cool in the pan on a wire rack for 5 minutes. Remove cake from pan and let cool on rack for 2 hours. 7. Serve, or wrap tightly and store in the refrigerator up to five days. by Bunny <layla696@ix.netcom.com> on Mar 5, 1998
Cooking Temperature:
Recipe Serves: 1
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