Cake flour and whipped cream make this cake extremely light and tender. Fill with your favorite frosting or serve with fresh fruit. This is exceptionally moist and tender cake.
This old-fashioned dessert contains no butter or oil; instead, whipped cream gives the cake its melt-in-your-mouth texture and subtle floral flavor.
Whipping Cream Pound Cake Recipe is crusty on the outside and velvety smooth on the inside.
Both dense and moist, this Whipping Cream Pound Cake Recipe is a tried and true cake recipe that will become your family favorite!
This pound cake is very dense and moist. The batter is thick and it takes a long time to bake. It’s is worth the wait. The pound cake is ‘crusty’ on the outside and has a soft, tender texture and small crumb inside. You’ll be tempted to take the cake out the outside is golden brown. Do not. Test it carefully (without moving the cake too much) with a small, long wooden skewer. The cake is done with no crumbs or dry crumbs are on the skewer
INGREDIENTS -
ALL PURPOSE FLOUR - 2¼ CUP (272 gm)
BAKING POWDER - 2 TSP
WHIPPING CREAM - 1½ CUP (348 gm)
EGG - 3
VANILLA EXTRACT - 1 TSP
SUGAR - 1½ CUP
Note : It take me 30 min to bake but every oven is different. Check your cake after 30-35 min by piercing a wooden skewer. If it came out clean then your cake is ready but if not then you can bake for further 10-15 min and check again.
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I hope that you enjoy this MELT IN MOUTH WHIPPED CREAM CAKE recipe as much as I did. If you have some feedback, thoughts, variations, or anything else, then please don’t hesitate to leave a comment below or Reach me at :-
Email - artofcooking07@gmail.com
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