Desserts: Cakes / Puddings/ Souffle

Double cream pound cake

recreated from

Double cream pound cake Double cream cake cut up


3 cups sugar
1 cup butter
6 eggs, separated
2 teaspoons vanilla
1 tablespoon fresh lime juice
1 cup double cream
3 cups plain flour, sift before measuring
1/4 teaspoon baking soda
1/4 teaspoon salt


Pre heat oven 150 deg. Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla, lime juice and double cream.

Into a separate bowl, sift sifted flour, salt, and baking soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form.

Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake for about 1-1/2 hours or until cake tests done.

1 reply on “Double cream pound cake”

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