My recipe for ‘Basic Pound Cake’ requires 125g of each Butter, Sugar, Eggs and Flour, because 1 pound of each is too much for my family. Today I needed to use up some leftover Thickened Cream, so I tried to make the same cake using 125g Thickened Cream instead of Butter. I actually liked this Cream version better than Butter version.
Cake Tin
Standard Loaf Tin
Ingredients
1/2 cup (125g) Thickened Cream OR Heavy Cream *Sour Cream can be used
1/2 cup (125g) Caster Sugar
1/4 teaspoon Salt
3 Eggs *about 125g
1/2 teaspoon Vanilla Extract
3/4 to 1 cup (125g) Self-Raising Flour
Method
- Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
- Beat Cream, Sugar, Salt and Eggs in a mixing bowl with a whisk or an electric mixer until slightly thickened. Add Vanilla and Self-Raising Flour, and beat until smooth.
- Pour the batter into the prepared loaf tin. *Note: This batter is too soft to make the middle part thinner and the edges thicker to create a centre crack. You will do a trick to make the centre crack at next step.
- Bake in the preheated oven for 10 to 15 minutes OR until top side is cooked and lightly coloured. Take the cake out, make a cut in centre using a knife, then place the cake back in the oven.
- Bake 20 more minutes OR until cooked through. Transfer to a wire rack and cool.
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