Description
This luxurious Ribbon Cake features a dense, velvety crumb achieved through the meticulous creaming of high-fat butter and seven eggs. A touch of heavy cream adds an unmatched richness, making it an elegant centerpiece for any afternoon tea.
Ingredients
- 1 cup unsalted high-fat butter, softened (65°F/18°C)
- 3 cups granulated white sugar
- 7 large eggs, room temperature
- 2 ¾ cups all-purpose flour
- ¼ cup cornstarch
- 1 cup heavy whipping cream
- 1 tablespoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and thoroughly grease and flour a 10-inch tube pan or Bundt pan.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until the mixture is very pale and aerated.
- With the mixer on low, add the eggs one at a time, ensuring each is fully incorporated before adding the next.
- In a separate bowl, whisk together the all-purpose flour and cornstarch.
- Add the flour mixture and heavy whipping cream alternately to the batter, starting with half the flour, then half the cream, then the remaining flour, and finally the rest of the cream and vanilla.
- Pour the batter into the prepared pan and bake for 60 to 75 minutes, or until a skewer inserted comes out clean.
- Cool on a wire rack for 10 minutes before inverting onto a serving plate.
Notes
To ensure a perfect emulsion, it is vital that all cold ingredients reach room temperature before mixing; cold cream or eggs can cause the batter to break. If your cake browns too quickly in the oven, loosely tent the top with aluminum foil during the last 20 minutes of baking.
- Prep Time: 20 mins
- Cook Time: 1 hour 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American