Basic Pound Cake (Cream Version)

Name: Basic Pound Cake (Cream Version)
Total time: 2400 s
Yield: Standard Loaf Tin
Cuisine: British
Ingredients: 1/2 cup (125 g) Thickened Cream OR Heavy Cream *Sour Cream can be used; 1/2 cup (125 g) Caster Sugar; 1/4 teaspoon Salt; 3 Eggs *about 125g; 1/2 teaspoon Vanilla Extract; 3/4-1 cup (125 g) Self-Raising Flour

Hiroko Liston @hirokoliston

Melbourne, Australia

My recipe for ‘Basic Pound Cake’ requires 125g of each Butter, Sugar, Eggs and Flour, because 1 pound of each is too much for my family. Today I needed to use up some leftover Thickened Cream, so I tried to make the same cake using 125g Thickened Cream instead of Butter. I actually liked this Cream version better than Butter version.

Hiroko Liston @hirokoliston

Saved

Ingredients

40 minutes

Standard Loaf Tin

1/2 cup (125 g)Thickened Cream OR Heavy Cream *Sour Cream can be used
1/2 cup (125 g)Caster Sugar
1/4 teaspoonSalt
3Eggs *about 125g
1/2 teaspoonVanilla Extract
3/4-1 cup (125 g)Self-Raising Flour

Saved

Steps

40 minutes

1

Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
2

Beat Cream, Sugar, Salt and Eggs in a mixing bowl with a whisk or an electric mixer until slightly thickened. Add Vanilla and Self-Raising Flour, and beat until smooth.
3

Pour the batter into the prepared loaf tin. *Note: This batter is too soft to make the middle part thinner and the edges thicker to create a centre crack. You will do a trick to make the centre crack at next step.
4

Bake in the preheated oven for 10 to 15 minutes OR until top side is cooked and lightly coloured. Take the cake out, make a cut in centre using a knife, then place the cake back in the oven.
5

Bake 20 more minutes OR until cooked through. Transfer to a wire rack and cool.