Old Fashion Pound Cake
Photo by: Cake Photo Ideas
- 2 2/3 c
- 8 medium
- eggs, separated
- 1 lb
- sweet butter
- 3 1/2 c
- 2/3 c
- coffee cream (heavy cream)
- 1 tsp
Measure out 6 level tablespoons sugar
Whip egg whites, adding sugar as you whip.
Place in refrigerator until needed
Add flour and cream alternately to the creamed mixture.
Whip until mixture is as light as possible. (Takes 10 minutes at low speed with an electric mixer).
Pour into slightly greased tube pan, 10 x 4 inches deep, or two pans of similiar size.
Bake for one hour and twenty five minutes.
This gives desired waxy testure