Whipping Cream Pound Cake

The RenalTracker Team

October 8, 2019

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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

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

Ingredients

	QTY	UNIT	FOOD ITEM
1)	2	pc	sticks margarine or butter, softened
2)	3	cup	sugar
3)	6	pc	eggs
4)	3	cup	cake flour (sift once before measuring)
5)	1/2	pint	whipping cream
5)	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.