Melt-in-your-mouth whipping cream pound cake that is moist, flavorful, and delicious.. Incredibly light and fluffy! Super moist with a crunchy outside layer and the inner texture is light, spongy, and airy just like the market pound cakes. Eggs are the base of this cake; kind of rising agent (that makes the cake rise) so mix it well. The more you mix the more air is incorporated in the batter which is essential for this cake. This cake has a slightly dense texture.
Cake flour when combined with whipping cream creates a wonderful cake with the most incredible texture! My hubby and older one couldn’t take their hands off this cake. He said this is an Ultimate Pound Cake! It was wiped out in 2 days and I am up for making another one tomorrow 🙂 . As said above this cake has a delicious crunch to the crust so it needs no frosting. But again dusting it lightly with powdered sugar will hide all the imperfections from baking.
PLEASE NOTE – In the pic below melted butter was added to the recipe but the original recipe calls for soften butter and I will go with soften butter. Soften butter when creamed with sugar creates air pockets which is very essential for soft and fluffy cakes. On the other hand, melted butter fails to create air bubbles/pockets. Melted butter cannot emulsify because its a mixture of fat and water and it’s emulsion is already broken. I have tried with both soften and melted butter and soften butter yields great results – softer and moist textured cake.
Though this recipe uses 6 eggs; but surprisingly it has no after taste of eggs once its baked. And whatever egg flavor was left in the cake was taken care by adding 1.5 teaspoon of Vanilla essence to the batter 🙂 . A versatile cake that can be used as a base for any cake recipe. As per one’s preference you can add lemon zest or orange zest to give it a citrus flavor.
Grab a mug of tea or coffee and enjoy a slice of this classic whipping cream pound cake!!
RECIPE SOURCE – Swans Down