Whipping Cream Pound Cake

Nutrient Analysis

Low-phosphorus recipe; Makes 30 servings

Sodium

192 mg

Protein

8 g

Potassium

120 mg

Phosphorus

24 mg

Calcium

12 mg

Calories

249 kcal

Fat

9 g

Water

50 g

Carbohydrates

35 g

Whipping Cream Pound Cake

Whipping Cream Pound Cake

A traditional pound cake top with a very firm whip cream making it more aesthetically appealing.

Ingredients


QTY

UNIT

FOOD ITEM

1.)

2

sticks

margarine or butter, softened

2.)

3

cups

sugar

3.)

6

pcs

eggs

4.)

3

cups

cake flour (sift once before measuring)

5.)

1/2

pint

whipping cream

6.)

1

tsp

vanilla flavoring

Directions

1. Preheat oven to 350°F.

2. Grease and flour tube pan.

3. All ingredients should be at room temperature.

4. Cream margarine and sugar together until fluffy.

5. Add eggs, one at a time, beating after each addition.

6. Gradually add flour and whipping cream, blending between each addition.

7. Beat well for 30 seconds; stir in vanilla flavoring.

8. Pour batter into tube pan; bake for 50-60 minutes.