Butter poundcake

Yield: 1 Servings

Measure Ingredient
2 \N Eggs; separated
6 tablespoons Butter; softened
2 teaspoons Vanilla
2 teaspoons Baking powder
4 tablespoons Whipping cream
¾ cup Fruit sweet
1¾ cup Sifted cake flour
1 teaspoon Baking soda

Beat the egg yolks well. Add cream, butter, fruit sweet and vanilla and beat to blend well. Set aside. Sift the flour, baking powder and baking soda together and set aside in a small bowl. In a medium size bowl, slowly blend the flour mixture and the liquid mixture in a small amounts at a time until well mixed. Beat until smooth. In a separate bowl, beat egg whites until stiff but not dry. Stir a third of the whites into the batter and then gently fold in the remainder. Spoon into a greased and floured 9” pan.

Bake in a preheated 350 degree oven for 25 to 35 min. or until an inserted straw or toothpick comes out dry. Cool for about 5 minutes before turning out onto rack.

Posted to Bakery-Shoppe Digest V1 #446 by "Doug & Bonnie Worrell" <worrdoug@...> on Dec 11, 1997

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