Whipping Cream Pound Cake

Recipe adapted from Bakericious

Ingredients: (for 9" x 5" cake pan)

113g quality unsalted butter, room temperature

145g Hong Kong flour, sifted (I used cake flour)

1/2 tsp salt

225g caster sugar (I reduced to 140g)

3 large eggs

1 tsp vanilla extract

240ml quality heavy whipping cream

Instructions: 

1. In a large mixing bowl, cream the butter and sugar together till light and fluffy.
2. Sift the cake flour and salt together and set aside for use later.
3. Preheat the oven to 180 and grease a loaf pan (9" by 5") and line with parchment. (I used 160) 
4. Whip the heavy whipping cream until firm and set aside for use later.
5. Add egg into the butter mixture one at a time and mix well before adding in another. 
6. Add vanilla extract and mix well again. Then add 1/4 of the cake flour in and mix well. Now add in 1/3 of the whipping cream and mix. Repeat this, alternating flour and cream till all is mixed in.
7. Pour the batter into the prepared pan and place in the oven to bake. Bake for at least 25 minutes or till the tester comes out with moist crumbs. DO NOT over bake as it will make the cake slightly dry.