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Vanilla Pound Cake with Whipped Cream Icing

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I really look forward to the birthdays of my boys, as it gives me a great opportunity to bake a cake and decorate it to my heart’s content. So this time, when J’s birthday was approaching, I took time out to deliberately choose the cake and the icing. If you remember, last time I had prepared the chocolate cake covered with chocolate ganache and decorated with chocolate roses. So, this time I decided to deviate from the chocolaty stuff and makeVanilla Pound Cake with Whipped Cream Icing instead.

Taking the decision was the easy part I guess. My apprehensions started mounting, the moment I started; whether the vanilla pound cake would come up well; whether the icing would hold shape etc etc. I gave my first sigh of relief when the cake came out well, true to it’s shape. After consulting the boys, I decided to decorate the cake with icing in rosette shapes of teal colour.

After t;he icing was done, for a moment I couldn’t believe that this has been done by me. The challenge was to make all the rosettes of the same shape and evenly spread out.I was indeed pleased with the outcome, especially when the boys said that it looked too beautiful to be cut. Phew, another wish fulfilled.. :-).

 

 


Vanilla Pound Cake

Source :Serious eats

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Vanilla Pound Cake with Whipped Cream Icing
I really look forward to the birthdays of my boys, as it gives me a great opportunity to bake a cake and decorate it to my heart's content. So this time, when J's birthday was approaching, I took time out to deliberately choose the cake and the icing. If you remember, last time I had prepared the ch
Servings
Ingredients
Sugar Syrup
Servings
Ingredients
Sugar Syrup
Instructions
  1. Preheat the oven to 180C. Combine the milk and the vanilla. Sieve the flour and baking powder and keep aside.
  2. In a large bowl, beat the butter, sugar and salt together until smooth and fluffy, for about 2 minutes. Beat in the eggs, one at a time. Stir in the flour in three additions, alternating with the milk, but starting and ending with the flour. Gently spread the batter into the prepared baking pan. Bake for 42 to 45 minutes or until a skewer inserted near the center comes out with only moist crumbs clinging.
  3. Cool in the pan on a wire rack for 20 minutes. Cool completely out of the pan on the rack.
  4. Mix sugar and water in a pan and bring to a roling boil, stirring constantly. When the sugar dissolves completely, turn off the heat. Once cool, add the flavourings and mix well.
  5. Assembling the Cake.
  6. Horizontally slice the cake into two halves. Pour the sugar syrup on both slices. Make sure you donu2019t drench the slices as it may be difficult to lift up. Place one slice as a base on the tray or serving dish. Pipe the cream onto the slice leaving 1/2u2033 on the edges. Spread evenly with a spatula. Place the next slice on top and decorate the whole cake with the remaining cream. .
Recipe Notes
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  1. Mareena Jerrish says:

    Thank you Pramitha

  2. Mareena Jerrish says:

    Thank you Pramitha

  3. Ann Docherty says:

    on your pound cake i notice you dont state what kind of flour to use plain or self rising Flour Ann

  4. Ann Docherty says:

    on your pound cake i notice you dont state what kind of flour to use plain or self rising Flour Ann

  5. Mareena Jerrish says:

    Hi Ann,

    Its plain flour.

  6. Mareena Jerrish says:

    Hi Ann,

    Its plain flour.

  7. anonymous says:

    Looks awesome!!!…Belated bday wishes!!!!

  8. anonymous says:

    Looks awesome!!!…Belated bday wishes!!!!

  9. Mareena Jerrish says:

    Thank you 🙂

  10. Mareena Jerrish says:

    Thank you 🙂

  11. sheeba says:

    Looks really yummy……Will try this out soon…:) Thanks for sharing..

  12. sheeba says:

    Looks really yummy……Will try this out soon…:) Thanks for sharing..

  13. talesofamountainbird says:

    you are an inspiration mareena!

  14. talesofamountainbird says:

    you are an inspiration mareena!

  15. Mareena Jerrish says:

    Thank you 🙂

  16. Mareena Jerrish says:

    Thank you 🙂

  17. Remi says:

    Hey didi….. Hav u used amul fresh cream for this cake?? I’ve tried it once but ended up in grief… I was reading ur recipe to stabilise the cream. But amul fresh cream will do?

  18. Remi says:

    Hey didi….. Hav u used amul fresh cream for this cake?? I’ve tried it once but ended up in grief… I was reading ur recipe to stabilise the cream. But amul fresh cream will do?

  19. Mareena Jerrish says:

    Hey Remi,

    For this cake I used non dairy cream called delight. But I have used Amul cream. It works.The cream used in decorating my Almond cake was with Amul. If you can get hold of whipping creams like delight, tropolite, rich etc, use them.. Go for Amul if you have no choice(like I did ) 🙂

  20. Mareena Jerrish says:

    Hey Remi,

    For this cake I used non dairy cream called delight. But I have used Amul cream. It works.The cream used in decorating my Almond cake was with Amul. If you can get hold of whipping creams like delight, tropolite, rich etc, use them.. Go for Amul if you have no choice(like I did ) 🙂

  21. Remi says:

    Whipping cream is nt always available here in blore. Got it once.nxt time I checked,couldn’t get. So if I use amul cream and stabilise it it works..right? That’s a gr8 info..thank didi… Loved ur blog. I’m gonna try ur recipes 1 by 1….

  22. Remi says:

    Whipping cream is nt always available here in blore. Got it once.nxt time I checked,couldn’t get. So if I use amul cream and stabilise it it works..right? That’s a gr8 info..thank didi… Loved ur blog. I’m gonna try ur recipes 1 by 1….

  23. Mareena Jerrish says:

    Thank you dear…Yes amul cream will work

  24. Mareena Jerrish says:

    Thank you dear…Yes amul cream will work

  25. Amit says:

    hey can u tell me better subsitute for unsalted butter.

  26. Amit says:

    hey can u tell me better subsitute for unsalted butter.

  27. Mareena Jerrish says:

    Hi Amit,

    You can use oil instead

  28. Mareena Jerrish says:

    Hi Amit,

    You can use oil instead

  29. Amit says:

    how much oil and which oil we can use?.one thing more where we can get unsalted butter.one cup equal to how much.thanks

  30. Amit says:

    how much oil and which oil we can use?.one thing more where we can get unsalted butter.one cup equal to how much.thanks

  31. Mareena Jerrish says:

    Hi Amit,

    If the recipe calls for 1 cup butter, use as much oil. Ideally refined oil is to be used. Unsalted butter should be available in supermarkets or can be made at home. 1 cup butter would be approximately 225 gms

  32. Mareena Jerrish says:

    Hi Amit,

    If the recipe calls for 1 cup butter, use as much oil. Ideally refined oil is to be used. Unsalted butter should be available in supermarkets or can be made at home. 1 cup butter would be approximately 225 gms

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