Sunday, November 10, 2013

Whipped Cream Cake

This cake represents the type of baking I most enjoy:
Whipped Cream Cake
EASY.
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.  
DELICIOUS.
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.
The recipe for Whipped Cream Cake is from Rose's Heavenly Cakes, by Rose Levy Beranbaum but can also be found on the author's blog here

I'm sharing this post with Cook-Your-Books, hosted by Joyce of Kitchen Flavours.

6 comments:

  1. Hi Zosia,
    I love this cake! Have made this before, and you are right, simple cakes like this, is great on its own or simply dress it up as however you like it!
    Thanks for linking to CYB!

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  2. It is a great cake, and when it's baked in a pretty pan, it doesn't need much dressing up at all.

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  3. Amazing cake. It is so spongy without butter and only whipping cream required.

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    1. Thank you, Thea, it does have a very nice soft texture. Thanks for stopping by.

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  4. Zosia, I love how pretty your cake looks. Your cake looks so soft. I love how this recipe uses whipped cream in place of butter to give that extra oomph and softness.

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    1. Thank you, Grace. It's also really quick and easy to make because there's no butter cream.

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