Whipped Cream Pound Cake.

"A wonderful airy light texture with a gorgeous vanilla flavour".

It has been a little busy here since I last Blogged, and I do apologise for my lack of fuelling you with baked goods here even though my oven was working overtime! I baked a birthday cake for my son’s partner but only took a quick photo before safely delivering, “see photo below”. It’s also my son’s birthday coming up and his cake needs to be baked this weekend. Other family members have also been staying with us for a few days before their flight to Thailand on a three week holiday, *oh what bliss*. I have the greatest of pleasure of doggie sitting their elderly retriever, who is such a little darling; it’s good to have a dog around the house again!

Birthday Candle Cake.

I tried a few new recipes whilst they were staying, one being Apple Pie with a Streusel Cheese Topping, Irish Soda Bread made with Buttermilk, Butternut Squash Soup, Lemon Cupcakes, Crockpot Beef in Red Wine, and a few dishes and bakes that are always staples in my household. Oh and the Red Chilli Jam was a complete success, I can envisage the preserving pan making another entrance soon to knock out another batch!

Whipped Cream Pound Cake.

I digress back to my latest bake; on one of my shopping sprees, I purchased a wonderful American baking book called, “Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter. This is a treasure of a book for anyone who enjoys baking, to tempt and tantalise you into the kitchen! After browsing through this book, I spotted a lovely recipe called, “Neil’s Whipped Cream Pound Cake”, I just knew this had to be my next bake! I’ve never made a whipped cream cake before only using double cream in place of butter; but oh boy, just one slice and now I’m certainly a convert! This cake is definitely a sure winner with a wonderful airy light texture with a gorgeous vanilla flavour!

Whipped Cream Pound Cake Sliced.

Whipped Cream Pound Cake – *slightly adapted*

Makes one 9 inch Bundt Cake ~ 10 – 12 servings

Ingredients
For The Cake
1 cup heavy (double) cream, well chilled
1½ cups sifted all-purpose (plain) flour, spooned in and levelled
1½ tsp baking powder
1/8 tsp salt
4 large eggs, at room temperature
11/3 cups superfine (caster) sugar
1 tsp vanilla extract

For The Vanilla Glaze
2/3 cup powdered (icing) sugar, sifted
2-3 tsp very hot water
1½ tsp light corn syrup *I used golden syrup*
1/8 tsp vanilla extract
Few drops of lemon juice
Pinch of salt

You will need a 9-inch Bundt pan. Generously buttered, dusted with flour, and then inverted over a sink and firmly tapped to remove the excess flour.

Whip the cream in a chilled bowl until firm peaks form. Set aside. Position the rack in the lower third of the oven and preheat the oven to 350°F/180°C/fan 160°C/Gas mark 4. In a bowl thoroughly whisk together the flour, baking powder and salt, set aside. In a large bowl of an electric mixer whip the eggs for five minutes. Add the sugar, 1 tablespoon at a time then mix in the vanilla extract. On a low speed add the dry ingredients in two additions, mixing until just blended. Scrap down the bowl as needed. Remove the bowl from the mixer and with a spatula fold in the whipped cream thoroughly.

Spoon the batter into the prepared pan and smooth the top with a spatula. Place in the pre-heated oven to bake for 55-60 minutes. The cake is done when the top is golden brown and firm to the touch, and a skewer inserted into the centre comes out clean. Remove the cake from the oven and place on a wire rack to cool for 20 minutes before turning out. Invert the pan onto the rack and carefully lift it off. Let the cake cool completely.

For The vanilla Glaze

Place the powdered (icing) sugar in a medium bowl. Add 2 teaspoons of the hot water, corn syrup *or golden syrup*, vanilla extract, lemon juice and salt. Stir until smooth with a glaze thin enough to drizzle over the top of the cooled cake. Enjoy!

Lastly, I have been honoured with “The Butterfly Award” from the lovely Ann @ A delighted foodie. Thank you Ann, I am most appreciative of this award and I will definitely treasure it dearly!

I would like to pass on this award to all my fellow Bloggers who without fail visit my blog! You all have gorgeous blogs and I couldn’t pick just a few bloggers to bestow this award onto, this one’s for you all :0)

Rosie x