Forget-About-The-Pounds Cake |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 cups cake flour | 1/4 teaspoon salt | 1 cup (2 sticks) unsalted butter, room temperature |
| 3 cups sugar | 7 large eggs, room temperature | 1 cup whipping cream |
| 1 tablespoon vanilla extract | ||
| 1 | Position rack in center of oven and preheat to 350 F. Generously butter 12-cup angle food cake pan. Dust pan with flour; tap out excess. |
| 2 | Sift flour and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until mixture is well blended, about 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Using rubber spatula, fold in flour mixture alternately with cream, beginning and ending with flour mixture. Mix in vanilla. |
| 3 | Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, covering top loosely with foil if browning too quickly, about 1 hour 20 minutes. Let cake stand 15 minutes. Cut around pan sides to loosen cake. Turn out cake onto plate. Turn cake right side up onto rack and cool completely. |