Whipping Cream Pound Cake Tasty Recipes

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Whipping Cream Pound Cake

"I were given this recipe from some other 'blue ribbon junkie' buddy of mine years ago. It is very company and really exceptional textured. It is the simplest cake I use when doing cake sculpting, and works thoroughly inside the 2 piece cake molds. The lowest ribbon it has ever worn, whilst entered into baking competitions is a Blue Ribbon, and it has gotten as high as Best of Show at a State Fair."

Ingredients :

2 1/2 cups white sugar
1 cup butter
7 eggs
6 tablespoons cornstarch
2 five/eight cups all-motive flour
1 cup heavy whipping cream
2 tablespoons vanilla extract

Instructions :

Prep :	Cook : 16M	Ready in :

Preheat oven to 350 tiers F(175 levels C). Grease and flour a 10 inch tube pan. Set aside.
Cream together the sugar and butter till light. Continue beating and add 7 eggs, one after the other; beating nicely after each egg
In a separate bowl, blend together flour and cornstarch. Beat half of of the flour mixture into the egg and sugar combination.
Beat in half of cup whipping cream, after which beat inside the remainder of the flour mixture. Finish by beating in half cup greater of whipping cream and vanilla.
Pour into prepared pan and bake for about 60 to seventy five minutes. Cool on rack for 10 mins before turning it out onto a serving plate.

Notes :

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