Fun Bakery - Elvis Presley Whipping Cream Pound Cake/Lemon Panna Cotta with homade strawberry sauce

For the last weekend, I made two “desserts” for two frds’ bday party and it’s 2 days in a row!!

For RL bday, I baked a rather big cake as it’s a 20+ ppl party! So here comes The Elvis Presley Whipping Cream Pound Cake.

Why it’s being called Elvis Presley Whipping Cream Pound Cake ? Ok, the recipe I read has this little story attached - This friend, who knew Elvis from the time he was 2, really knows how to cook. Among the presents she brought to visit Elvis were a pair of pound cakes. She told ppl that Elvis adored these cakes; so each Christmas, and for his birthday, she would bake some and bring them to him at Graceland, thus ppl named the cake after Elvis.

- 2 1/2 cups caster sugar
- 1 stick unsalted butter; softened
- 7 eggs at room temperature
- 3 cups all purpose flour, sifted twice
- 1 cup whipping cream
- 2 tbsp vanilla extract

- Butter a 9” pan
- Cream together sugar and butter. Add eggs, one at a time, beating well after each edition. It is essential that the eggs be a room temperature, and that each be thoroughly incorporated into the batter
- Beat a full two minutes after adding each egg. Mix in half the flour, then the whipping cream, then the other half of the flour. Add vanilla. When all ingredients are combined, beat five minutes more.
- Pour batter into prepared pan. Set in COLD oven and turn heat to 350 degrees. Bake 60 to 70 minutes, until a sharp knife inserted in cake comes out clean
- Cool in pan for five minutes. Remove from pan and cool thoroughly. Wrapped well, this cake keeps several days

In order to make the cake more fruity and colour, I added a cup of fresh strawberry into the batter
The cake tastes really gd, I'd say the taste and the texture are so similar to the Sarah Lee Pound Cake LOL~

As requested by RY, the bday girl of the night, she doesn’t want a “bday cake” for her “bday dinner”. Instead, she wants panna cotta! Then I spent sometimes to decide which recipe I should go for and finally I made this Lemon Panna Cotta.

For the panna cotta
- 1 cup whole milk
- 1 cup whipping cream
- 5 tbsp fresh lemon juice
- 2 tsp unflavored gelatin
- 1/2 cup sugar
- 1 cup heavy crea,
- 2 tbsp grated lemon peel
- 1 tsp vanilla extract

For the strawberry sauce
- 1 cup fresh strawberry, sliced
- 2/3 cup sugar
- 1 1/2 tbsp cornstarch
- 6 tbsp

Direction (for panna cotta):
- Lightly oil 9 small custard cups. Mix milk and cream in heavy medium saucepan.
- Bring to simmer. Remove from heat. Cover, let steep 30 minutes
- Pour lemon juice into small bowl, sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes
- Stir sugar and gelatin mixture into milk mixture. Stir over low heat just until sugar and gelatin dissolve, about 2 minutes. Remove from heat
- Whisk in heavy cream, vanilla extract and lemon peel
- Divide among cups. Cover, chill until set, at least 6 hours or overnight

Direction (for strawberry sauce):
- Wash strawberries, remove the stems and cores, and slice
- Mash the sliced berries in the bowl and then pour into a sauce pan. Add sugar, water, and cornstarch and cook over medium heat until mixture is boiling.
- Allow to boil for 1 minute or until sauce begins to thicken. Stir constantly til the mixture has thickened

9 panna cotta for 9 guests, so perfect
If you are too lazy to make the strawberry sauce, you may serve the panna cotta with gd quality of strawberry, peach or orange jam

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