清爽不油腻的大理石鲜奶油磅蛋糕 Marble Whipping Cream Pound Cake (No Butter)

这是一个完全用鲜奶油取代奶油 (牛油) 做出来的大理石鲜奶油磅蛋糕。用鲜奶油取代牛油的蛋糕清爽不油腻，口感轻盈，蛋糕松软湿润，有兴趣的朋友不妨试一试。蛋糕加了少许可可粉，多了一份巧克力香。原本想做大理石花纹，当时有点恍神，可可面糊和原味面糊拌多几下，花纹就不明显了(￣_￣|||)。

地区不同，称呼不同。其实奶油，黄油和牛油指的是同一个东西 - 'butter'。

材料：
1) 鲜奶油 - 220g
2) 细砂糖 - 150g
3) 鸡蛋 - 3颗
4) 低筋面粉 - 150g
5) 泡打粉 - 3/4 tsp
6) 盐 - 1/2 tsp
7) 可可粉 - 10g
8) 水 - 25ml

做法：
1) 低筋面粉，泡打粉和盐混合均匀备用。
2) 可可粉和水混合均匀，放在一旁备用。
3) 中低速打发鲜奶油，打发的过程中分次加入细砂糖。打发好的鲜奶油纹路明显不消失。
4) 分次加入鸡蛋，搅打均匀后才放入下一颗鸡蛋。
5) 分次筛入粉类，用刮刀从底往上翻拌，直到看不到粉类为止。
6) 拿一半的面糊放在另一个盆里，加入步骤 (2) 的可可糊，翻拌2次即可。（我的大理石花纹就是败在这个环节上）
7) 再把可可面糊倒入原味的面糊，翻拌2-3次。
8) 烤馍铺纸，把面糊倒入，送进烤箱。
9) 350°F/175°C，烤50-55分钟或直到蛋糕烤熟。我用了54分钟。用竹签插入蛋糕中间，拉出来没有湿的面糊粘着就是熟了。

**打发好鲜奶油就可以开始预热烤。
**可以用9X5寸的烤盘。我是用三能吐司模。吐司模的底部有洞，需要铺烘培纸。
**鲜奶油用中低速打，打的时比较长，但鲜奶油会比较稳定，气泡也比较少。
**蛋糕会有少许气泡，真是正常的。

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This marble pound cake is made entirely with whipping cream, without butter. The finished cake has lighter texture than regular pound cake, it is moist, soft and tastes so good. My initial plan was to make marble swirl pound cake. The correct way is fold the cocoa mixture with the regular batter 2-3 times.............Well, I have folded the batter more than it should be, thus the swirl did not come out the way I want them to be/_ \.

Ingredients:
1) Heavy whipping cream - 220g
2) Granulated sugar - 150g
3) Eggs - 3 (large)
4) Cake flour - 150g
5) Baking powder - 3/4 tsp
6) Salt - 1/2 tsp
7) Cocoa powder - 10g
8) Water - 25ml

Instructions:
1) Mix cake flour, baking powder and salt, set aside.
2) Mix cocoa powder and water until combined.
3) Whisk heavy whipping cream with medium low speed, gradually add in sugar and continue to beat until stiff peaks form.
4) Add the eggs, one at a time. Beating well after each addition.
5) Sift in flours in 2 batches, fold gently with a spatula.
6) Divide the batter into 2 portion, fold cocoa mix with one of the portion, remember to fold 2-3 times only.
7) Pour the cocoa batter into remaining batter, again fold 2-3 times only.
8) Line the loaf pan with parchment paper and pour batter into prepared pan. Bake 350F/170C for 55mins or until the toothpick inserted in the center and comes out clean.

**You may start preheat the oven after beating the whipping cream.
**I use toast pan, you may use 9 x 5-inch loaf pan.
**Beat whipping cream with medium low speed, it takes longer time but the whipped cream is more stable and less air will be tracked inside.

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