Easy "Fresh Cream Pound Cake" recipe with HM!

Recipe for "Fresh Cream Pound Cake" made with pancake mix and fresh cream. You can enjoy the moist, fluffy, rich taste of this recipe using a 200 g bag of pancake mix and a 200 ml packet of whipped cream, so no measuring is required.

Fresh Cream Pound Cake with Pancake Mix Recipe

Ingredients (easy to make portions)

200g (7.05oz) pancake mix
200ml (6.76us fl oz) fresh cream
5 tablespoons sugar
2 eggs

Directions

Preheat oven to 180 degrees.

Put the cream and sugar in a bowl and mix with a whisk. No need to whisk.


Add the eggs and mix further.


Add the pancake mix and mix with a spatula, breaking up any lumps.


When the mixture is no longer powdery, pour it into a mold lined with a cookie sheet.



Bake in a preheated oven for 25 minutes. If the dough does not stick to a bamboo skewer, it is done. If it sticks, bake for an additional 5 minutes. Baking time varies slightly depending on the size of the mold.

How

does the cream pound cake taste?

The surface is crispy and the inside is moist and fluffy! The richness of the whipped cream gives it a lighter yet richer taste than ordinary pound cake. The harmony of sweetness and milkiness that spreads with the moist texture is superb.


Since it puffs up well, we recommend using a baking pan with plenty of room for the dough. Please note that when we used a 1-liter milk carton for this recipe, the dough was slightly overflowed.