Friday, June 21, 2013

Whipped Cream Cake



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)

Method:
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


38 comments:

  1. Hi Lena,
    Lovely cake! I like it's moist and buttery texture! Yes, I've made this long time ago and could still remember it, as I like this cake!
    Thanks for linking to CYB!

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  2. What a tempting cake Lena. It looks so light and fluffy. Of course I won't be so light and fluffy after I devour the whole thing but, that's just fine with me!

    Thank you so much for sharing...

    P.S. I'm so sorry Lena, I thought I stopped by to let you know the Picnic Game was on for this year. Of course the letter L is yours! It is going to be a great Picnic Game with a couple of new faces this year:) "See" you there!

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    Replies
    1. hi louise, will think of something "l" thanks!

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  3. look so delicious,nyum nyum..!

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  4. Hehehe, not our fault hoh, the cake dun look like in the book.
    Glad to post it together with you

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  5. Lena, this cake looks so buttery and moist, is difficult to imaging it doesn't contain butter!

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  6. Interesting that it does not have any butter but just cream! But yet so light and not heavy at all! NIce easy recipe too. I have some left over cream... i wonder if it is enough for me to give it a go. :)

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    Replies
    1. hi daphne, glad to hear from you. probably you can scale the whole recipe down.

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  7. I tried this cake once, did not like the taste, so no mood to post it!

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  8. hi,could u help me,is there any subsitute for
    whipping cream,,can i used milk,hope you don
    mind sharing,,thanks--hana,,sg

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    Replies
    1. dear hana, no, i dont think you can use milk to subsitute as the whipping cream needs to be whisked till stiff to fold with the eggs batter.

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  9. Nice clicks and beautiful cake.

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  10. Lena, lovely cake but Wendy said the taste not that exciting hee..hee...

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  11. Just jump in from Wendy's, I shall just admire the photos since you too didn't give a big thumbs up approval lol!

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    Replies
    1. haha..if you compare this to a butter cake, then this is not..but it doesnt taste plain..just a mild taste..

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  12. Lena , I can relate lol And her recipes sure works ! Will borrow the book again and will bake this cake sometime . Pretty cake you got there ! Lovely presentation as well :)

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  13. Such lovely baked. It looks really moist though.
    Happy weekend to you.
    Kristy

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    Replies
    1. thanks dear, have a good weekend too. Oh, how's the haze at your place?

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  14. I used 38% when I made this cake, kind of like the taste but I will only make it when I have unused extra whipped cream. whipping cream is not cheap. haahaha.

    Ur cake looks absolutely decicious!

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    Replies
    1. yeah, i remember you baked this cake too and glad to know that you like the taste.

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  15. Thanks for nice information..
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  16. I bet this cake tastes yummy. Whipping cream is such a wonderful ingredient in cakes as it makes the texture tender and moist. I like this recipe, Lena..just like you, I like short uncomplicated recipe!

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    Replies
    1. we all do, dont we? Have a nice weekend, Jen!

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  17. never taste this kind of cake before, but from your photo it looks nice and smooth.

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  18. olala...look at the smooth and moist texture! Absolutely beautiful, Lena.

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  19. It looks gorgeously moist and delicious - interesting about the cream!
    Mary x

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  20. Oh my Lena, this looks fantastic! So moist and flavorful, yum!

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  21. It has such a beautiful texture: wow.

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