|Whipped Cream Cake|
Made with whipping cream in place of butter, the batter comes together in just minutes using basic pantry ingredients. You don't have to plan much in advance since only the eggs need to be brought to room temperature....easy enough to do by covering them, still in their shell, with hot water while you collect the other ingredients. It can be made with either cake or all purpose flour - I prefer the latter for a less fragile cake - and it bakes in a much shorter time than most cakes of its size.
It has great vanilla flavour and a tender, moist crumb. It's also very versatile: it can be served on its own for a simple sweet treat or dressed up with fruit or whipped cream for a fancier dessert.
I'm sharing this post with Cook-Your-Books, hosted by Joyce of Kitchen Flavours.