Nutella Swirl Whipping Cream Pound Cake

If you like nutella and pound cakes, then look no further. This Nutella Swirl Whipping Cream Pound Cake has once again won me and my girl over with its moistness.

Baked this yummy pound cake for breakfast and it went really well a cup of fresh milk. Felt really blissful after a satisfying breakfast.

Nutella Swirl Whipping Cream Pound Cake
makes a 8" x 3.5" x 3"rectangle tin

Ingredients:
For the Cake
200g dairy whipping cream
50g brown sugar
50g granulated sugar
3 eggs
1/2 tsp vanilla extract
150g plain flour
1/2 tsp baking powder
15g melted butter
2-3 tbspn nutella (use more if you prefer more chocolatey)

For the Topping
Almond Flakes or confectioner's sugar (I omitted)

Method:
1. Line baking tin with baking paper. Set aside.

2. Whisk whipping cream and sugar till stiff.

3. Beat in eggs, one at a time. Ensure egg is well mixed before adding in the next egg.

4. Add in vanilla extract and mix well.

5. Sieve in flour and baking powder and gently mix well.

6. Pour in melted butter and mix well.

7. Pour half the cake batter into the lined cake tin. Scoop some nutella onto the batter. Then pour in the rest of the batter. Scoop more nutella onto the batter.

8. Use a skewer to swirl the nutella into the batter.

9. Sprinkle with some almond flakes, cover with baking paper and bake in preheated oven at 180C for 45 minutes or till inserted skewer comes out clean.

10. Remove from oven and cool on wire rack.

This post is linked to – Little Thumbs Up June 2015 (Cream) – organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, and hosted by Diana from The Domestic Goddess Wannabe.


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