Wednesday, May 11, 2011

Whipped cream cake

It’s been a while since I baked a bundt. With so many bundt pans sitting in my collection, it’s time to start taking them out again and letting them shine. I know I probably use this one a lot, but it’s my favorite: the heritage bundt. When I thought of making a whipped cream cake, I could only imagine it in this heritage bundt.

I’ve made whipped cream cakes before and been disappointed with the taste. Since heavy cream can make so many other desserts taste good, I found it hard to believe that a cake with heavy cream as one of the main ingredients wouldn’t be good. I decided I just needed to find the right recipe.

I found a whipped cream cake on Seasalt With Food that looked light, soft, and inviting.  This came out exactly like I hoped it would. Unlike other whipped cream cakes I’ve tried, this one requires you to whip the heavy cream first into stiff peaks as if you were making whipped cream for dipping or for frosting. The inside was so light and soft as a result of the whipped heavy cream folded in. This is a perfect cake to serve with coffee or tea.

I made this cake Sunday, and by Tuesday morning, I was greeted with a big white plate with nothing left but crumbs.

Recipe: Whipped cream cake

(slightly adapted from recipe found on Seasalt with Food who adapted it from Rose’s Heavenly Cakes by Rose Levy Beranbaum)

Ingredients

  • 225 g (2 Cups) Cake Flour
  • 2 tsp Baking Powder
  • 1/2 tsp salt
  • 348 g (1 ½ Cups) Cold Heavy Cream
  • 3 Large Eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 cup sugar

Instructions

  1. Preheat the oven to 375?F. Coat a 10-cup fluted metal tube pan with baking spray with flour.
  2. In a medium bowl, whisk together the cake flour, baking powder, and salt. Using a stand mixer fitted with the whisk batter, whip the cream, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form. In another bowl, whisk the eggs and vanilla until just combined.
  3. On medium-high speed, gradually beat the egg mixture into the whipped cream. Gradually beat in the sugar. It should take about 30 seconds to incorporate it. Then add half the flour mixture into the cream and, with a large spatula, stir and fold in the flour until most of it disappears. Add the rest of the flour and continue folding and mixing until all traces of flour have disappeared. Scrape the batter into the prepared pan.  Smooth the surface evenly. Bake the cake for about 30 to 35 minutes (I baked mine at 30), or until a wooden toothpick inserted comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes. Invert the cake onto a wire rack to finish cooling. Lightly dust the cake with icing sugar, if desired.

 

7 Responses to “Whipped cream cake”

  1. 1

    Mike — May 11, 2011 @ 12:41 pm

    I can’t believe I’ve never heard of whipped cream cake before! It looks delicious. And it turned out great!

  2. 2

    Rose — July 10, 2011 @ 11:56 pm

    I’ve been following your blog for a while now and I love it! Everyday I visit your website to get inspired by your posts. Last weekend I made this cake and it was wonderful, the whole thing was devoured before Sunday evening. Keep doing what you’re doing, because it is amazing and inspiring. Love from the Netherlands! :)

    • Kirbie replied: — July 11th, 2011 @ 12:10 am

      Thank you for the kind words! I love hearing things like this from people. It makes writing these posts so much more rewarding. I’m so glad you love this recipe. It’s one of my favorite cakes I’ve made to date, and I plan on making it many more times.

  3. 3

    Ana — July 18, 2011 @ 3:06 pm

    Hi! I tried this recipe to make cupcakes and they turned out wonderfully!!! I got many compliments at work. I added fresh chopped strawberries which I soaked for like an hour in half the sugar required in the instructions, so when mixing the other ingredients, I added the other half of the sugar. Apparently, these taste better cold, maybe because of the strawberries

    Thanks for your ideas!!

    • Kirbie replied: — July 18th, 2011 @ 3:26 pm

      I’m so glad you like them! I tried making cupcakes as well and really liked them. Interesting technique on the strawberries. I actually tried a chopped strawberries version but they didn’t come out as I hoped. I think because I put way too many strawberries in the batter.

  4. 4

    Becca — October 13, 2011 @ 2:47 pm

    Is it possible to make cupcakes with this recipe instead or use a cake pan or angel food cake pan. I do not have a bundt cake pan yet.

    • Kirbie replied: — October 14th, 2011 @ 8:32 am

      Yes you can definitely do cupcakes. I think you can do cupcakes with almost any cake recipe. But I have made cupcake versions of this cake with great success.

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