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This Vietnamese dessert features Cake flour, sifted twice, Sugar, Eggs, room temperature. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Whipped Cream Pound Cake
Description
This Vietnamese dessert features Cake flour, sifted twice, Sugar, Eggs, room temperature. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Cream butter and sugar thoroughly (until almost white).
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Add eggs, one at a time, beating thoroughly after each.
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Alternately add flour and whipping cream.
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Add vanilla.
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Flour and grease tube or bundt pan.
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Use solid shortening and cake flour.
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Bake at 325 degrees for 1 hour and 25 to 30 minutes.
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Start baking in a cold oven.
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Randy Rigg
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1935.9kcal
- % Daily Value *
- Total Fat 63.9g99%
- Saturated Fat 38.9g195%
- Cholesterol 173.5mg58%
- Sodium 328.9mg14%
- Total Carbohydrate 328.9g110%
- Dietary Fiber 3.9g16%
- Sugars 182.0g
- Protein 16.4g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, butter, cake, cream, dessert, eggs, flour, not, pound, room, sifted, sugar, temperature, title, twice, vanilla, vegetarian, vietnamese, whip, whipped
