I'm in the midst of clearing my bookmarked list again. This cake has been shared by famous cookbook author Rose Levy Beranbaum in her Rose's Heavenly Cakes book.
Recipe also available in her blog, Real Baking With Rose Levy Beranbaum. Check out her books on Amazon! I've included the video of Rose making the cake at the end of this post.
This particular cake has no butter but whipped cream and it tastes like a butter cake :)
The preparation is very simple, less hassle. Baking time is about 25-35 minutes. Use bundt pan for best result. Rose has advised to cool the cake completely but we had it warm coz none of us could wait to gobble the cake!
Here's the recipe, copied directly from Rose's blog. She has given a proper, detailed recipe and I don't wish to screw it up by editing. So, here you go!
WHIPPED CREAM CAKE by Rose Levy Beranbaum
Serves: 8 to 10
- Cake Flour or bleached all-purpose flour, sifted (2 1/4 cups cake flour or 2 cups all purpose--measured by sifting into the cup and leveling it off: 8 ounces/225 grams) ~ I used 225gm cake flour
- Baking powder (2 teaspoons)
- Salt (3/4 teaspooon) ~ I added 1/2 tsp only
- Heavy cream, cold (1-1/2 cups/12.3 ounces/348 grams) ~ I used Paul's Thickened Cream
- 3 large eggs, at room temperature
- Pure vanilla extract (1 teaspoon)
- Superfine sugar (1 cup plus 2 tablespoons/8 ounces/225 grams)
- One 10-cup fluted metal tube pan, coated with baking spray with flour (Bundt Pan)
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 375°F/190°C (350°F/175°C 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 the whisk attachment 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 (page 115). ~ I dusted with powdered sugar
- 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.
Watch Rose in the making of Whipped Cream Cake on Youtube!