Name: Berry Pound Cake with Whipped Cream
Yield: 1
Ingredients: 1 c. unsalted butter -; 2 3/4 c. all-purpose flour -; 1/2 c. cake flour (not self-rising) -; 1 tbsp. baking powder -; 1 tsp. salt -; 2 1/4 c. granulated sugar -; 1 1/2 tsp. pure vanilla extract -; 3 large eggs -; 1 large egg white -; 1 c. whole milk -; 1 1/2 c. heavy cream -; 1 tbsp. confectioners' sugar -; 1 c. fresh blueberries -; 1 c. fresh raspberries -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Berry Pound Cake with Whipped Cream

1. 1 c. unsalted butter -

2. 2 3/4 c. all-purpose flour -

3. 1/2 c. cake flour (not self-rising) -

4. 1 tbsp. baking powder -

5. 1 tsp. salt -

6. 2 1/4 c. granulated sugar -

7. 1 1/2 tsp. pure vanilla extract -

8. 3 large eggs -

9. 1 large egg white -

10. 1 c. whole milk -

11. 1 1/2 c. heavy cream -

12. 1 tbsp. confectioners' sugar -

13. 1 c. fresh blueberries -

14. 1 c. fresh raspberries -

How to cook deliciously - Berry Pound Cake with Whipped Cream

1. Stage

Preheat oven to 350 degrees. Butter two 8 1/2-by-4 1/2-inch loaf pans. Line with parchment paper, allowing a 1-inch overhang on long sides. Butter parchment; set aside. Whisk together flours, baking powder, and salt in a medium bowl; set aside.

2. Stage

Put butter, granulated sugar, and vanilla into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 3 to 4 minutes. Mix in eggs, 1 at a time. Reduce speed to low. Add flour mixture in 2 batches, alternating with the milk.

3. Stage

Divide batter evenly between prepared pans. Bake until dark golden and a cake tester inserted into centers comes out clean, 55 to 60 minutes. Let cool on a wire rack 15 minutes. Lift cakes out; let cool completely on rack. Trim tops of cakes level. Cakes can be stored at room temperature, covered, up to 1 day.

4. Stage

Put cream and confectioners' sugar into the clean bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form. Transfer whipped cream to a pastry bag fitted with a leaf tip (such as Ateco #113). Pipe a ruffled pattern on tops of cakes. Pile blueberries in center of 1 cake, and raspberries in center of the other.