This is a not so complicated cake from the book, Rose's Heavenly Cakes. Yeah, usually i find that Rose's cakes involve many parts or steps ...maybe it is not really so.. but sometimes just by reading the long recipes that usually comes in pages already makes me tired. This whipped cream cake is a little easier and in fact i've seen a few of you had already attempted this cake before. When comes to baking this cake, must not miss out on the fact that this cake doesnt contain butter and oil. Yet it is moist and tender and the secret to this is the use of whipping cream which contains the butterfats or milkfats that made it so. Oh, i didnt discover the secret, it was Rose of course! I have used Anchor whipping cream which contains 35% milk fat, the result was moist and soft crumbs so i believe Rose's analysis was correct. Do not expect the cake to taste like your usual favourite butter cake although it may look like one, it still has a little mild buttery taste..quite a nice cake, i would say.
Me and Wendy actually baked this cake about the same time ..so today we are posting it together. Go and take a look at Wendy's Whipped Cream Cake too and see if she any baking tips to share :D
Recipe ( from Rose's Heavenly Cakes )
10 cup or 12 cup capacity bundt pan
225gms cake flour
2 tsps baking powder
3/4 tsp salt
1.5cup cold heavy cream
3 large eggs, 150gms
1tsp vanilla extract
caster sugar 150gms ( reduced from 225gms)
1.Grease and flour the bundt pan. Preheat the oven at 190C 20 mins before baking.
2. Whisk the cake flour, baking powder and salt in a big bowl and sift. Keep aside.
3.In a bowl of a stand mixer, fitted with whisk beater, whip the cold cream starting on low speed and gradually to medium high speed and beat till stigg peaks form.
3. In another bowl, whisk the eggs and vanilla just until combined. On medium speed, add the egg mixture into the whipped cream. The mixture will thicken into mayonnaise consistency, gradually add in sugar, takes approx 30 seconds to incorporate them.
4.Add half the flour mixture and using a spatula, fold into the cream mixture until traces of flour disappears. Add the rest of the flour and continue folding. Scrape the batter into the prepared pan, run a small metal spatula or knife through the batter to prevent large air bubbles, avoiding the bottom of the pan. Smooth the surface evenly and bake for 25-35 mins or until a cake tester inserted in comes out clean. Let cake cool in pan for 10 mins before removing them out of the pan.
Linking this post to Cook Your Books #1 event hosted by Joyce of Kitchen Flavours