Cream Cheese Pound Cake II Chef John's Recipe
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| Cream Cheese Pound Cake II |
"This recipe is very moist and even when the cake is left in the oven a little too long, the cake stays moist on the inside. This pound cake freezes very well also. Wrap it in foil and freeze for up to 6 months."
Ingredients :
- 1 (8 ounce) package cream cheese
- 1 1/4 cups butter, softened
- 3 1/2 cups white sugar
- 7 egg yolks
- 2 teaspoons butter flavored extract
- 2 2/3 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 7 egg whites
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 1H30M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream butter, cream cheese, and sugar until light and fluffy. Beat in egg yolks one at a time. Beat in the butter flavoring. Beat in the flour mixture.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Fold the egg whites into the batter. Pour into greased and floured Bundt pan.
- Bake at 350 degrees F (175 degrees C) for about 1 hour, or until a toothpick comes out clean.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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