Sweet Cream Pound Cake

Description
This rich, classic dessert is made with cake flour, vanilla extract, and whipping cream, and keeps a surefire, divine taste with the sugar content.

Ingredients

 * 3 sticks butter
 * 3 ⅞ cups sugar, divided, white only
 * 7 eggs, with the whites separated
 * 1 ⅞ tsp. vanilla extract
 * 1 ½ cup whipping cream
 * 3 ¼ cups cake flour

Directions

 * 1) Have all ingredients at room temperature. Grease and flour a deep 10-inch tube pan.
 * 2) Cream butter well and mix 2 ⅞ cups sugar with cream until light and fluffy.
 * 3) Add beaten egg yolks and mix well. Sift the cake flour 3 times and then measure.
 * 4) Alternately, when adding cake flour and whipping cream, starting and ending with flour, then beat well after each addition.
 * 5) Add vanilla extract and mix well. Beat eggs whites until soft peaks form.
 * 6) Gradually add the remaining 1 cup sugar to egg whites to make a stiff meringue. Fold egg whites mixture into batter.
 * 7) Pour the batter into greased and floured tube pan. Put a pan in a cold oven and set temperature at 325° F. Bake 1 ½ hours or until the cake is golden-brown and test done.
 * 8) Let cake stand in a pan for 16-18 minutes. Loosen sides with a knife and invert the pan over a cake rack.
 * 9) Allow to cool thoroughly before slicing. Serve cold and plain or with any dessert.

Contributed by :

 * World Recipes Y-Group