Elvis presley's whipping cream pound cake

Ingredients

• 1/2 cup quality unsalted butter, room temperature
• 1.5 cups Hong Kong flour ( you can use cake flour), sifted
• 1/2 teaspoon salt
• 1 cup caster sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup quality heavy whipping cream

Preparation

• In a large mixing bowl, cream the butter and sugar together till light and fluffy. Sift the cake flour and salt together and set aside for use later.
• Preheat the oven to 180 and grease a loaf pan (9" by 5") and line with parchment. Crack an egg in to the butter mixture one at a time and mix well before adding in another.
• Add vanilla extract and mix well again. Then add 1/4 of the cake flour in and mix well. Now add in 1/3 of the whipping cream and mix.
• Repeat this, alternating flour and cream till all is mixed in. Pour the batter into the prepared pan and place in the oven to bake.
• Bake for at least 30 minutes or till the tester comes out with moist crumbs. DO NOT over bake as it will make the cake slightly dry.

Questions

Photos of members who cooked this recipe