This moist, rich cake uses no added butter, but instead uses heavy whipping cream! My husband says it’s one of the best cakes I’ve made all year. The texture is lighter than a traditional pound cake (almost like a sponge cake since the eggs are whipped) but the flavor is still rich - and the crust is super crispy! You can use ingredients straight from the fridge, too.
8 large eggs
6 cups powdered sugar, sifted after measuring if lumpy
2 cups heavy whipping cream
1 tablespoon vanilla extract
1 teaspoons baking powder
1 teaspoon salt
4 1/2 cups cake flour or White Lily All Purpose Flour, sifted after measuring if lumpy
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Whisk eggs and powdered sugar in the bowl of a stand mixer fitted with the whip attachment on medium speed for 3 minutes until fully combined and starting to increase in volume. Add cream, extract, baking powder, and salt and whisk until fully combined. Add the flour in two additions. Scrape down the bowl and whisk for an additional 10 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 hours 10 minutes or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Flip back to serve top-up. Let cool completely.
