Whipped Cream Cake

Tweet

Hope those in US had a great long weekend.We had a warm week end and all the snow got melted away.So glad that we are getting some warm days before the freezing winter.

To continue with the story of my son's preschool adventures, I have to tell you this. Nowadays he knows the names of some of his friends and tells us what happens in the school everyday. One day he started telling how one of his friends,Kai, had to go back home after an accident. He said "Levi (another friend) put a truck on the way. Kai tripped over it and fell down. He hurt his knees so bad, but he didn't die, so his Mamma came and took him home" !! That cracked us, the listeners and he got mad and told us "Stop funnying(means make fun of me, in his dictionary !) me". We couldn't control the laughter and Lil M left the room wondering why everyone is laughing at a serious matter like this.

Stories apart, this recipe is adapted from two "Roses". One is Rose Levy Beranbanm and the other one is the Rose who writes at "Magpies Recipes". I saw this recipe in Real Baking, Rose B's blog and bookmarked it,but wasn't sure how it will turn out since she doesn't have any picture of it. A week later Magpies Recipes posted it in her blog.I was so excited to see that, though I am not sure whether I left her a message.Anyways some kind of telepathy plays between me and Magpies when it comes to cake baking, at least a few times for sure :-) I remember posting the Pear cake in the blog and she doing a similar Apple cake in her blog at the same time.

The verdict from my family and friends :a really wonderful cake. One of the cakes that disappeared from my kitchen in no time. But I must warn you, though the recipe doesn't call for butter directly, the heavy cream that you use contains more than enough butter ! So it is calorie rich,like any other cake,and for the same reason,very very tasty ;-)

Ingredients:

Cake flour- 2 1/4 cup, sieved
Baking powder- 1 1/2 tsp
Salt- 1/2 tsp
Heavy cream -1 1/2 cup
Eggs- 3
Pure vanilla extract- 1 1/2 tsp
Superfine sugar- 1 cup + 2 Tbsp

Method:

1. Preheat the oven at 350 degree F, if you are using a dark color tube pan or 375 degree F, if you are using a light color pan. ( something I learned from Beranbaum )
2.Whisk together the flour, baking powder and salt.
3.Whip the cream until stiff peaks are formed.
4.In another bowl, beat the eggs and vanilla until just combined.
5.Gradually beat this mixture into the cream ,on medium speed.
6.Add the sugar, gradually and mix in.
7.Add half the flour mixture into the cream mixture and with the whisk attachment stir and fold in, until it is mixed.
8.Do the same with the rest of the flour mixture, fold in till all the traces of flour disappears and pour into the greased tube pan.
9.Run a small spatula or butter knife through the batter to get rid of large air bubbles, avoiding the bottom of the pan.
10.Bake for 25 to 30 minutes or until a skewer inserted comes out clean.
11.Cool in the pan for 10 minutes and then on a greased wire rack.
12.Serve with whipped cream or with the dusted powdered sugar on top.

Notes:

1.You could replace the cake flour with all purpose flour, but then you have to use only 2 cups of AP flour.
2.Rose says, if you could get high butter fat heavy cream,you will get a more finer crumb.
3.She also warns that you shouldn't chill the bowl for whipping heavy cream in this recipe, since it will be really difficult to mix in the eggs then.

Recipe adapted from : Real Baking with Rose Levy Beranbaum