Whipped Cream Crunch Cake, or what I like to call Sesame Crunch Cake, is an old and often overlooked recipe from The 1969 Pillsbury Bake-Off. It’s a whipping cream pound cake made with sesame seeds toasted in butter. Its creator, Frances Alkire of Rolling Hills Estates, California, called it “Whipped Cream Crunch Cake” to highlight the whipped cream in the batter and the crunch from the "unusual" ingredient of sesame seeds.
I really need to take a new and better picture of the cake. This is a great pound cake and the boring picture doesn't do it any favors. The original cake is double this, baked in a Bundt pan and has a glaze so the presentation is definitely more impressive than above. But for us, the loaf pan size was just the right amount. Not that it's a smaller loaf -- an 8x4 inch. This size loaf pan is getting harder and harder to come by, as larger loaf pans are more popular. The disposable ones are often 8x4.
You should try this one! We really liked it, so I'll make it again and post a new photo soon. I may make it as a half cake again, but use a six inch Bundt instead of a loaf pan.
Sesame Crunch Whipped Cream Pound Cake
- ¼ cup sesame seeds
- ½ tablespoon unsalted butter
- 2 large egg whites
- 1 cup divided use granulated sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1 teaspoon salt
- 11/2 cups plus 2 tablespoons 7.2 oz all-purpose flour
- ¾ cups powdered sugar
- ¼ teaspoon vanilla
- ½ tablespoons softened butter
- 1 ½ tablespoons cream
- Preheat oven to 350 degrees F and spray an 8x4 inch loaf pan with flour-added cooking spray.
- In a small saucepan or skillet, combine the sesame seeds and butter and cook over medium, stirring often, until sesame seeds are aromatic and just starting to brown. Remove from heat and let cool.
- In a mixer (I used the stand mixer) beat the egg whites until foamy. Gradually add ½ cup of the sugar and continue beating until whites are stiff. Scrape egg whites into another bowl and use the stand mixer bowl for the next step.
- Add the 1 cup of cream and remaining ½ cup of sugar and beat for about 4 minutes or until thickened. Beat in the vanilla. Using a rubber spatula, stir in the baking powder, salt and flour. At this point, the batter is pretty thick. Fold about ⅓ of the beaten egg white into the batter to lighten it, then fold in the rest, doing your best to keep the batter airy. It’s a thick batter, so this is tricky. Stir in the toasted sesame seeds.
- Bake on center rack for about 50 minutes or until a toothpick inserted in cake comes out clean. Cool completely. Cool in pan for about 5 minutes, then remove from pan and cool completely.
- Make the glaze. Combine all glaze ingredients and beat until smooth, adding the cream as needed.