Whipped Cream Cake

Ingredients

225 g (8oz/2 Cups) Cake Flour, sifted
2 tsp Baking Powder
¾ tsp Sea Salt
348 g (12.3 oz/1 ½ Cups) Cold Heavy Cream
3 Large Eggs, at room temperature
1 tsp Vanilla Extract
225 g (8oz/ 1 Cup plus 2 Tbsp) Superfine Sugar

Method

Preheat the oven to 375˚F/190˚C. Coat a 10-cup fluted metal tube pan with baking spray and flour. Shake off the excess flour.

In a medium bowl, whisk together the cake flour, baking powder, and sea salt.

Using a stand mixer fitted with the whisk batter, whip the cream, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form.

In another bowl, whisk the eggs and vanilla until just combined.

On medium-high speed, gradually beat the egg mixture into the whipped cream. The mixture will thicken into mayonnaise consistency. Gradually beat in the sugar. It should take about 30 seconds to incorporate it.

Then add half the flour mixture into the cream and, with a large spatula, stir and fold in the flour until most of it disappears. Add the rest of the flour and continue folding and mixing until all traces of flour have disappeared. Scrape the batter into the prepared pan. Run a small metal spatula through the batter to prevent large air bubbles, avoiding the bottom of the pan. Smooth the surface evenly.

Bake the cake for about 30 to 35 minutes, or until a wooden toothpick inserted between the tube and the side comes out clean. 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. Lightly dust the cake with icing sugar, if desired.
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