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Whipped Cream Pound Cake Recipe

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This recipe for Whipped Cream Pound Cake, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betsy Kleinman
Added: Sunday, November 9, 2008


1 cup heavy cream, well chilled
1 1/2 cups sifted all-purpose flour, spooned and leveled
1 1/2 tsp baking powder
1/8 tsp salt
4 large eggs, room temperature
1 1/3 cups superfine sugar
1 tsp pure vanilla extract
powdered sugar, for dusting

Whipped cream:
1. Whip the cream on medium low speed until firm peaks form.
2. In a medium bowl, thoroughly whisk together the flour, baking powder and salt. Set aside.
3. In a large bowl of an electric mixer fitted with the whip attachment, beat the eggs on medium high speed for 5 minutes. Add the sugar, one tbsp at a time, taking about 4 minutes, then blend in the vanilla. Reduce the mixer speed to low and add the dry ingredients in two additions, mixing just until blended.
4. Remove the bowl from the mixer. Fold in the whipped cream, one third at a time. Be sure the cream is thoroughly folded through the batter.
Finish the cake:
5. Spoon the batter into a buttered and floured 9 inch bundt pan and smooth the top with the back of a large spoon. Bake for 55-60 minutes at 350F.
6. Remove the cake from the oven and place on a cooling rake for 20 minutes. Invert the pan onto the rack and lift off. Let the cake cool completely. Dust lightly with powdered sugar before serving.




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