Whipping Cream Cake

Hi everyone, I'm back from my Chinese New Year celebrations, even though this festival will last for 15 days, it is more or less back to daily routine, with the kids back in school. Thank you, friends, for visiting while I was away. Thank you for all your lovely wishes, I really appreciate them!

This lovely cake was actually made before the holidays, just never got round to post it! There is no butter in this cake. You would never have guessed it, either by looking at it or even after taking a bite! No, definitely no one would have known, except by the person who baked this! No butter and no oil, the secret ingredient here, well, secret no more, is the whipping cream! The hidden fat is in the whipping cream, but seriously, keep that aside and try out this cake.

This cake has a lovely texture, it is moist, tender and delicious! It is so easy and so simple, it will be ready to be baked in just minutes!

Rose recommended to use the whipping cream with a high-butterfat content of 40 per cent. Well, the one I have does not states the percentage of the butterfat, I guess maybe it was less than that. It turned out great, whatever the percentage is! This is a lovely cake to have with a cup of plain black coffee.

I'm sharing this lovely cake with
Cookbook Sundays at Brenda's Canadian Kitchen
Potluck Sunday at Mommy's Kitchen
Sweets For A Saturday at Sweet As Sugar Cookies

Whipped Cream Cake

(adapted from "Rose's Heavenly Cakes" by Rose Levy Beranbaum)

2-1/4 cups (8 ounces/225gm) cake flour or 2 cups bleached all-purpose flour, sifted into the cup and leveled off ( I use 225gm self-raising flour)
2 teaspoons baking powder (I omit this since I use self-raising flour)
3/4 teaspoon salt
1-1/2 cups (12 fluid ounces / 348 grams) heavy cream, cold (see Notes)
3 large eggs (150gm)
1 teaspoon vanilla extract
1 cup plus 2 tablespoons (8 ounces / 225gm) superfine sugar (I use 170gm)

SPECIAL EQUIPMENT : One 10-cup fluted metal tube pan, coated with baking spray with flour.

PREHEAT THE OVEN : Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 375F/190C (350F / 175C if using a dark pan).

MIX THE DRY INGREDIENTS : In a medium bowl, whisk together the cake flour, baking powder, and salt and then sift them together to make the mixture easier to incorporate.

MIX THE LIQUID INGREDIENTS : In the bowl of a stand mixer fitted with the whisk beater, whip the cream, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form when the beater is raised.

In a medium bowl, whisk the eggs and vanilla just until lightly combined.

On medium-high speed, gradually beat the egg mixture into the whipped cream. The mixture will thicken into mayonnaise consistency (unless high-butterfat cream is used). Gradually beat in the sugar. It should take about 30 seconds to incorporate it.

MAKE THE BATTER : Add half the flour mixture to the cream mixture and, with a large silicone spatula, stir and fold in the flour until most of it disappears. Add the rest of the flour mixture and continue folding and mixing until all traces of flour have disappeared. Using a silicone spatula or spoon, scrape the batter into the prepared pan. Run a small metal spatula or dull knife blade through the batter to prevent large air bubbles, avoiding the bottom of the pan. Smooth the surface evenly with a small metal spatula.

BAKE THE CAKE : Bake for 25 to 35 minutes, or until a wooden toothpick inserted between the tube and the side comes out completely clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.

COOL AND UNMOLD THE CAKE : Let the cake cool in the pan on a wire rack for 10 minutes. With a small metal spatula, loosen the top edges of the cake and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. Cool completely. The cake requires no adornment, but I love to serve it with a light dusting of powdered sugar or a large dollop of lightly sweetened Whipped Cream.

NOTES :

Do not chill the bowl and beaters for the heavy cream because the eggs will not emulsify as readily if the whipped cream is too cold.

High-butterfat (40 percent) heavy cream produces a finer, more tender crumb. This cream is generally available only to bakeries and restaurants, but it is certainly worth asking your local baker to sell you a container.