Old Fashion Pound Cake
Photo by: Cake Photo Ideas
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- 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
1Preheat oven to 300 F.
Measure out 6 level tablespoons sugar
Whip egg whites, adding sugar as you whip.
Place in refrigerator until needed
2Cream butter well, gradually adding remaining sugar and egg yolks ( 2 at a time).
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).
3Still beating at low speed, whip in egg whites just long enough to mix well. Add vanilla at the same time.
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.
4The cake should fall about one inch after taken from oven.
This gives desired waxy testure