This is the cake that I had bookmarked immediately when see it at Honey Bee Sweets. Some may realised that I baked a lot of recipes from Bee Bee, yes I admitted cos I find that we have similar taste bud so for those bakes that she raved about it, I have no hesitate to give a try.
This recipe has been in waitlist since I 1st saw it on July 2010, reason being I was hunting around for Horizon whipping cream which highly recommended by Bee Bee. However I have no luck of finding it, I went to a few cold storage and even market place but I can only found Horizon sour cream so I gave up, I just used the whipping heavy cream that I bought from one of the bakery supply store.
Recipe adapted from here.
Ingredients: (for 9" x 5" cake pan)
1/2 cup (113.4g) quality unsalted butter, room temperature
1.5 cups (145g) Hong Kong flour, sifted (I used cake flour)
1/2 tsp salt
1 cup (225g) caster sugar (I reduced to 180g)
3 large eggs
1 tsp vanilla extract
1 cup (236.6ml) quality heavy whipping cream
Method:
1.In a large mixing bowl, cream the butter and sugar together till light and fluffy.
2.Sift the cake flour and salt together and set aside for use later.
3.Preheat the oven to 180 and grease a loaf pan (9" by 5") and line with parchment.
4.Crack an egg in to the butter mixture one at a time and mix well before adding in another.
5.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.
6.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.
Verdict :
I believed I had over whipped the batter that caused the compact and wet look texture. However the cake still tasted very delicious, dense, moist, fine, tender and melt in your mouth but a bit too sweet for me even I had reduced the sugar, next time will need to reduce further. The cake finished very fast, I think within 3 days. Definitely a keeper.
looks very delicious! soft and fluffy! i also saw this on bee's blog haven yet to bake shall bake this soon!
ReplyDeleteWah.. use whipping cream for making pound cake! It must be very tasty! Next time I will use leftover cream to make this cake as well. Thanks for sharing!
ReplyDeleteJess, I tried this too and I've added blueberry in it..it is really good :)
ReplyDeleteSorry Jess, I think I too reduced the sugar to less then 200g (can't remember the exact), just that I copied exactly from the original site, forget to mention it, heehee. :P Btw, the site where I found this recipe mention that the batter should be beaten to a good 20 to 30 mins (which I think I only did 10 mins tops) so I think it's not because you have overbeaten the batter. Could it be the temperature control of your oven?
ReplyDeleteI was looking at this recently again at Bee and Anncoo's blogs... You are tempting me!!! Hehe... Pretty loaf.
ReplyDeleteThis was in my to bake list too. Looks moist and buttery! Yum!
ReplyDeleteHello, nice blog! I have make a link to it.
ReplyDelete这个很棒吧?
ReplyDelete来一块~~
Delicious & moist pound cake!
ReplyDeleteLooks very moist, and I was attracted by its name at first, Elvis Presley's cake, hehe.
ReplyDeleteI love such moist buttery cake. Will like to bake this after seeing yours:)
ReplyDeleteI've actually planned to bake this today... but was terribly lazy to do it.
ReplyDeleteHow's Mickey and Minnie?
Jess, this looks extremely moist and delish. I've never heard of Horizon whipping cream. I'll look out for it next time.
ReplyDeleteOoo...looks so good. So moist and rich. Thanks for sharing.
ReplyDeleteoh gosh, my list of to bake is getting longer and longer.
ReplyDeleteThis will definitely be one of them.
I can't wait to try this recipe! x
ReplyDeletemoist and yummy looking ... no wonder finish fast ;)
ReplyDeleteMakes me feel like having a bit of it now for tea break, hehe...
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ReplyDeleteI followed your recipe but so disappointed that my cake turned out same as you. Very dense. I wasn't convinced and decided to revisit this recipe again. I realized there is an error to your recipe as compare to the original's. The original called for 1 cup whipping cream for double of your cake size. Therefore, if making just 9"x5" size, you need only 1/2 cup whipping cream. This must be the main cause of our disaster.
ReplyDeletehttp://www.epicurious.com/recipes/food/views/Elvis-Presleys-Favorite-Pound-Cake-232642