Richard Sax's Whipped Cream Pound Cake
Whipped Cream Pound Cake
I added 1/2 cup + 1 tablespoon of castor sugar as I run out of sugar and the cake is still moist, the sweetness is just right too.
I’ve line a loaf tin with baking paper and greased another. The cake in the greased tin is darker compared to the one in the lined tin, the crust is harder too. My son and I couldn’t resist testing it while it’s warm, it taste delicious and better than when it cools.
- 1 cup all purpose flour
- 1 tsp baking powder
- pinch of salt
- 125ml whipping cream
- 2 eggs (57g)
- 3/4 cup castor sugar
- 1/2 tsp vanilla extract
- drop of almond extract (omitted)
- Preheat oven to 175C. Line or grease 2 small loaf tin.
- Sift the flour, baking powder and salt in a mixing bowl.
- Beat the whipping cream with a electric hand whisk until thick, set aside.
- In another mixing bowl, beat the eggs until foamy. Add in the sugar and vanilla extract, beat to combine. Fold in the flour until well-combined. Fold in the whipped cream.
- Pour the batter into prepared tins. Bake for about 35 minutes or when the cake is springy to the touch. Check the cake at the 30-minutes mark, I find that my bake is slightly overcooked. If you are using 1 big loaf pan instead of 2 small ones, you may need to bake for 45-50 minutes.
- Serve warm or topped with ice cream. The cake can be stored in an airtight container for 2-3 days on the counter top.