adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Blue Ribbon Whipping Cream Pound Cake
Blue Ribbon Whipping Cream Pound Cake
0 Likes
Total Time:
Award-winning cake recipe perfect for sculpting and molding. Developed by a top baker, this firm and fine-textured cake has won multiple Blue Ribbons and Best of Show at State Fairs.
Ingredients:
  • 2.5 cups white sugar
  • 1 cup butter
  • 7 eggs
  • 6 tablespoons cornstarch
  • 2.625 cups all-purpose flour
  • 1 cup heavy whipping cream
  • 2 tablespoons vanilla extract
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare a 10-inch tube pan by greasing and flouring it.
  • In a mixing bowl, whisk together the sugar and butter until fluffy. Gradually add the 7 eggs, one at a time, ensuring each is fully incorporated before adding the next. Keep beating until smooth.
  • Combine the flour and cornstarch in a separate bowl, then blend half of this mixture into the egg and sugar mixture.
  • Add 1/2 cup of whipping cream and incorporate it into the mixture. Mix in the rest of the flour mixture. Lastly, blend in another 1/2 cup of whipping cream and vanilla.
  • Pour the mixture into the prepared pan and bake for 60-75 minutes. Allow it to cool on a rack for 10 minutes before transferring it to a serving plate.

Similar Recipes