Cream Pound Cake with White Chocolate

This simple cream pound cake takes about 10 minutes to mix and uses whipping cream instead of butter. Grated white chocolate adds sweetness to the batter, while a white chocolate coating finishes the loaf.

Preparation: 10 minutes
Baking: 50–60 minutes
Total time: About 1 hour
Yield: Approximately 15 slices

Ingredients

For one 25–30 cm loaf pan:

• 300 g all-purpose flour
• 250 g powdered sugar
• 200 ml whipping cream
• 3 medium eggs
• ½ packet baking powder
• 50 g white chocolate, grated
• 2 tablespoons milk
• 1 packet white chocolate couverture or coating chocolate, for the glaze

Instructions

1. Preheat the oven to 175°C using conventional top and bottom heat. Grease the loaf pan.
2. Beat the eggs and powdered sugar until creamy.
3. Combine the flour and baking powder. Add this mixture to the egg mixture alternately with the whipping cream, stirring until evenly incorporated.
4. Fold in the grated white chocolate and milk.
5. Transfer the batter to the prepared loaf pan. Bake on the lowest oven rack for 50–60 minutes. Begin checking with a skewer after 50 minutes; it should emerge without wet batter.
6. Let the cake cool in its pan for about 10 minutes, then turn it onto a wire rack and allow it to cool completely.
7. Prepare the white chocolate coating according to its package directions. Pour it over the cooled cake and leave it to set before slicing.

Variations

• Omit the white chocolate for a plain cream pound cake.
• Mix cocoa powder into half of the batter to create a marble cake.
• Skip the glaze and dust the cooled cake with powdered sugar instead.