Thursday, March 4, 2010

Whipped Cream Cake

Ever since the Heavenly Bakers made this cake it received unanimously rave reviews, I have wanted to make this deceptively simple and delicious cake. I happened to have two boxes of cream that desperately needed to be used so they wouldnt be wasted and I couldnt have found a better application for them. Although the cake is easy to prepare, the concept is interesting. The cream replaces the butter because of its higher fat content. Cool, huh? The cream is whipped until stiff before the other ingredients are added. This light and unassuming batter is poured into a greased pan and baked for around half an hour. It cools in its pan for around ten minutes before being depanned. The best part? It unmolds flawlessly! All the hype surrounding this cake was totally warranted. It had a light, almost fluffy texture and the most wonderful, vanilla classic bakery cake flavor, in the best way possible. In fact it's a flavor that Ive long been trying to recapture. I was nervous the cake would taste as buttery as it smelled because Im not a butter fan, but it didnt. So how did this cake fare among the girls? Well it disappeared slower than the snack cake, that's for sure. But I considered it the highest compliment when when one of my girls entered my room, saw the cake and literally proceeded to consume more than half the cake in one shot. I couldnt stop laughing because she kept going and wouldnt let anyone else so much as look at the cake. What can I say? The girl's got good taste.

Whipped Cream Cake
from Rose's Heavenly Cakes

2 cups flour
2 tsp baking powder
3/4 tsp salt
1 1/2 cups heavy cream
3 eggs, room temperature
1 tsp vanilla
1 cup plus 2 tbsp sugar

Preheat the oven to 350. Grease a ten cup bundt pan. Set aside.
In a bowl, place the flour, salt and baking powder. Whisk and set aside.
In a smaller bowl, place the eggs and vanilla,
whisk thoroughly and set aside.
Place the cold cream in a large mixing bowl.
Whip until stiff peaks form.
Add the egg mixture slowly,and beat until thoroughly incorporated.
Slowly add in the sugar. It should take about 30 seconds to incorporate.That's what you get.
Add half the flour in at a time, folding thoroughly after each addition.
Here is the final batter.
Spoon the batter into the pan,
and bake for 30-35 minute or until a toothpick inserted comes out clean. The cake will only spring back when it is out of the oven.Cool for ten minutes in its pan and then unmold onto a rack to cool completely. Move to a serving plate and dust with powdered sugar, if desired.

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