Pound Cake with Heavy Cream

Pound Cake with Heavy Cream

This pound cake is fluffy like a castella cake.

Ingredients: one pound cake mould

☆Plain flour
150 g
Granulated sugar
120 g
Heavy cream
1 cup (200 ml)
☆Baking powder
1 teaspoon
Vanilla essence
3 drops


1. Preheat oven to 180°C. Line the mould with parchment paper. Shift the ☆ ingredients.
2. Put the cream and granulated sugar in a bowl and whip with a hand mixer until stiff.
3. Add one egg at a time to Step 2 and continue to whisk constantly. Add vanilla essence and whisk further.
4. Add the sifted dry ingredients into Step 3 and mix until evenly combined.
5. Pour the batter into the prepared mould to 80% full. Give several sharp taps to get rid of excess air. Pour leftover batter into cupcake liners.
6. Bake in the preheated oven for 40 minutes and when a skewer inserted comes out clean, it is done.
7. After cooled, slightly remove the pound cake from the mould and wrap with cling film tightly to cool completely.

Story Behind this Recipe

I wanted use up leftover heavy cream and I used it instead of butter to make a pound cake.