Those who know me well are aware of my lifelong love affair with whipped cream. I adore the stuff. And so it was that when I opened up my Christmas gift from Mr. Twistie (well, the one that was a cookbook) and found a recipe for Whipped Cream Cake, I knew it would be the first thing I made in said book. What book is that? Why, Rose’s Heavenly Cakes by Rose Levy Beranbaum.
And since this has been a dismally rainy week (rainy to the point where my phone and internet were both out of service for more than a day, leaving me with little to do but mistreat my poor Simmies), I decided that Whipped Cream Cake would be good both as a way of fulfilling my new recipe of the week goal and raising my poor waterlogged spirits.
As it turns out, this is a very easy recipe that goes pretty quickly.
Want to know more? Follow the cut and see how it’s done!
2 1/4 Cups cake flour, sifted
2tsp baking powder
1 1/2Cups heavy cream, cold
3 large eggs, room temperature
1tsp vanilla extract (I eyeballed this and got a tidge more generous, to yummy effect)
1Cup plus 2Tblsp superfine sugar
Preheat oven to 375F at least twenty minutes before baking (I found it took me just about 22 minutes to make the batter, so just set the oven right before you start pulling out ingredients and equipment, and you should be fine). Set to 350F if using a dark pan.
In a medium bowl, whisk together flour, baking powder, and salt and then sift together to make easier to incorporate.
In the bowl of a stand mixer (Oh, how I love my KitchenAid!) fitted with the whisk beater, whip the cream. Start on slow speed and gradually increase to medium. Whip until stiff peaks form when the beater stops.
In a medium bowl, whisk the eggs and the vanilla together just until combined.
On medium high speed, add the egg mixture to the whipped cream. The mixture will thicken to the consistency of mayonnaise. Gradually beat in the sugar. It should take about thirty seconds to incoporate.
Add half the flour mixture to the cream mixture by folding it in with a spatula. When most of the flour has disappeared, add the other half of the flour and fold until just combined. Note: This took a little longer and a bit more effort than it sounds like in the instructions. When finished, the mixture took on an odd texture like extremely loose scone dough.
Scrape batter into a 10Cup tube pan. Run a thin spatula or knife through the batter to prevent air bubbles. Smooth the surface of the batter and bake for 25-35 minutes, or until a toothpick or thin knife inserted into the middle of the cake comes out clean.
Let the cake cool on a metal rack for ten minutes. Loosen the cake with a thin metal spatula and invert onto a serving plate (I actually recommend waiting a few more minutes. I inverted after ten minutes, and a significant portion of my cake remained in the pan. Not pretty.).
If desired, dust top of cake with powdered sugar and serve.
So how did it turn out other than broken? Well, it’s got a texture like a very dense angel food cake, which is kind of cool in my not so humble opinion. It’s also surprisingly flavorful for a cake whose only flavoring is a teaspoon of vanilla. I was considering adding a touch of ginger or cinnamon, but I’m glad I tasted it the way it was originally meant to be first. I still might add a tidge of spice next time. I may not. Either way, I’ll definitely be making this one again.
Twistie sez: give this one a go. You’ll never regret it.