Ingredients
- 3 cups cake flour
- dash of salt
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 7 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream
Here’s how to make it:
- Sift together the flour and salt into a bowl, then sift it again into another bowl. Sift one more time back into the original bowl. (You can do this with a flour sifter or a mesh sieve.)
- In a stand mixer, beat the butter and sugar together on high speed for five minutes (7 minutes if using a hand-held electric mixer). The mixture should be pale and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
- Reduce the speed to low and add half of the flour and all of the cream. Beat well, then add the remaining flour. Beat on medium-high speed for 5 minutes.
- Pour the batter into two buttered and floured 8×4-inch loaf pans. Drop the pans onto the counter to release any air bubbles.
- Put the loaf pans into a COLD oven, the turn the oven temperature to 350 degrees F. Bake for 75 to 80 minutes or until a wooden skewer comes out almost clean. Remove the cakes and cool for 30 minutes before removing from the pans to cool completely.
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