Cloud-Like Cream Cheese Pound Cake (No Butter Baking)
Cloud-Like Cream Cheese Pound Cake (No Butter Baking)
Cream Cheese Pound Cake :: A Butter-Free Recipe for a Moist and Tender Cake
I decided to make this cream cheese pound cake using up some leftover heavy cream. This recipe uses the ‘all-in-one method,’ where egg foam is whipped and then combined with cream. When I tasted the finished cake, it was incredibly soft and moist, reminiscent of Castella cake, and paired beautifully with milk. I accidentally doubled the batter, which resulted in slight over-baking in the pan, but it turned out reasonably well! If you have a large amount of batter, consider baking it in muffin cups for a lovely, domed appearance. This butter-free cream cheese pound cake was such a delightful treat! Let’s bake it together!
Cream Cheese Pound Cake Ingredients- 4 large eggs (room temperature)
- 180g sugar
- 2g salt
- 200g cake flour (or all-purpose flour)
- 2g baking powder
- 180g heavy cream (warmed slightly)
Cooking Instructions
Step 1
First, thoroughly coat the inside of your pound cake mold with softened butter. This step ensures the cake releases easily after baking and helps achieve a beautiful golden-brown crust.
Step 2
In a bowl, whisk the eggs to break them up. Add the sugar and salt, and mix with a whisk until the sugar is dissolved. This is a crucial step for creating a smooth batter and enhancing the cake’s flavor.
Step 3
Place the bowl with the egg mixture over a double boiler (a bowl set over a pot of simmering water). Gently warm the egg mixture, stirring constantly, until it reaches about 40°C (104°F). It should feel comfortably warm to the touch; avoid making it too hot, as this can cook the eggs.
Step 4
Once the egg mixture is warmed, use an electric hand mixer on medium speed to whip it until it forms a thick ribbon. To test this, lift the beaters out of the batter; the batter should fall back in a ribbon-like stream that holds its shape for about 3 seconds. This step is key to achieving a light and airy cake.
Step 5
When the ribbon stage is achieved, switch the mixer to its lowest speed and whip for another 2-3 minutes. This process refines the foam, breaking down larger air bubbles into smaller ones for a smoother, more stable batter.
Step 6
Sift the cake flour and baking powder together directly over the whipped egg mixture. Sifting helps to incorporate the dry ingredients evenly and prevents lumps, leading to a finer cake texture.
Step 7
Using a spatula, gently fold the dry ingredients into the wet ingredients with large, sweeping motions. Mix just until no dry streaks of flour remain. Be careful not to overmix, as this can develop gluten and result in a tough cake.
Step 8
Take a small portion of the batter and place it in a separate bowl with the slightly warmed heavy cream. Whisk this mixture gently until combined. This step helps to temper the cream and ensure it emulsifies smoothly into the main batter.
Step 9
Pour the cream-batter mixture back into the main bowl. Using your spatula, gently fold everything together with large, deliberate strokes until just combined and the batter is uniform in color. Again, avoid overmixing.
Step 10
Prepare your cake pan. Pour the finished batter into the prepared pound cake mold, filling it about 70-80% full. Overfilling can cause the cake to overflow during baking.
Step 11
Now, for baking! (The original instruction mentions buttering the pan and then piping butter into the center of the batter. In many pound cake recipes, a strip of butter or chocolate is piped down the center of the batter to encourage even rising. If you follow the original instruction, the piped butter will melt into the batter during baking.) Bake in a preheated oven at 150°C (300°F) for approximately 35-38 minutes, or until a skewer inserted into the center comes out clean. Once removed from the oven, gently tap the cake pan on a hard surface to release any trapped steam and help prevent shrinking. Let the cake cool in the pan for a few minutes before inverting it onto a wire rack to cool completely. For the best flavor and texture, wrap the cooled cake tightly in plastic wrap and let it rest in an airtight container for at least a day before slicing and enjoying.
