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Whipping Cream Cake | Kek Krim Putar

1 Mins read
Whipping Cream Cake

Whipping Cream Cake or best to discribe as Whipping Cream Pound cake. This cake is very dense and moist. It’s pretty much made the same way as a poundcake with the same basic ingredients but with heavy whipping cream instead of milk. The heavy whipping cream creates a very light, soft, tight crumb and makes the cake really moist.
It’s heavenly delicious and can’t stop with a piece 😉
Give a try!


170gm salted butter (softened)
3/4 cup white or brown castor sugar
( I’m using organic Castor Brown Sugar )
3 large eggs
1 1/2 cups sifted cake flour ( 190gm )
1/2 cup heavy whipping cream
1/2 tsp vanilla extract
1/2 tsp Lemon extract

  • 6 cup Bundt Cake Pan
    • Can use any cake pan or loaf pan too
    Round Cake pan :-
    8×2 inches (20 x 5cm) = 6 cups (1.4 liters)


170gm Mentega bergaram (dilembutkan)
3/4 cawan gula kastor putih atau perang
(Saya menggunakan Gula Castor organik)
3 biji telur besar
1 1/2 cawan tepung kek yang diayak (190gm)
1/2 cawan krim putar
1/2 sudu kecil ekstrak vanila
1/2 sudu kecil ekstrak lemon

6 cawan Bundt Cake Pan
• Boleh juga menggunakan loyang kek atau loyang Kek bulat.

8 × 2 inci (20 x 5cm) = 6 cawan (1.4 liter)

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