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)
- 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
- Preheat the oven to 375?F. Coat a 10-cup fluted metal tube pan with baking spray with flour.
- 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.
- 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.