Blue Ribbon Whipping Cream Pound Cake
Description
I got this recipe from another 'blue ribbon junkie' friend of mine years ago. It is very firm and very fine textured. It is the only cake I use when doing cake sculpting, and works very well in the 2 piece cake molds. The lowest ribbon it has ever worn, when entered into baking competitions is a Blue Ribbon, and it has gotten as high as Best of Show at a State Fair.
Ingredients
•
2 1/2 cups white sugar
•
1 cup butter
•
7 eggs
•
6 tablespoons cornstarch
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2 5/8 cups all-purpose flour
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1 cup heavy whipping cream
•
2 tablespoons vanilla extract
Directions
1
Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 10 inch tube pan. Set aside.
2
Cream together the sugar and butter until light. Continue beating and add 7 eggs, one at a time; beating well after each egg
3
In a separate bowl, mix together flour and cornstarch. Beat half of the flour mixture into the egg and sugar mixture.
4
Beat in 1/2 cup whipping cream, and then beat in the remainder of the flour mixture. Finish by beating in 1/2 cup more of whipping cream and vanilla.
5
Pour into prepared pan and bake for about 60 to 75 minutes. Cool on rack for 10 minutes before turning it out onto a serving plate.