Wednesday, February 5, 2014

Whipped Cream Cake


Whipped Cream Cake takes an entire quart of heavy cream to make and is absolutely decadent with whipped cream flavor; no other cake I have ever had even compares. Italian cream cake recipes may come close, but they tend to have a buttery mouth feel, whereas this cake is light like sweet cream.  The inherent problem with whipped cream as a frosting is also solved by using a stabilizer in the form of instant pudding mix, which gives the cream enough structure that it will hold up in the fridge for days (if it lasts that long.) Using the white chocolate version of the mix adds the lightest possible flavor, so the sweet cream takes center stage and every bite tastes gourmet but the effort is far from it. In fact, I recently made this cake in a vacation rental with only a blender to whip the cream and disposable aluminium pans for baking. It may have been a little short on lift from usual but it was still a huge success with all our guests. 



The only trick to this cake is the bake time. There is no butter or oil in the recipe, so the heavy cream acts as the fat. As a result it can dry out very easily if it is over-baked. I have experimented with adding oil, beating the cream nearly to butter, beating it less, or not at all, but just watching the bake time turns out to be the best solution to maximize the cream's flavor and maintain a light crumb. Watch the cake as it begins to take on color. As soon as the top feels firm and has just a hint of golden brown it is probably done. If you wait until the sides pull away with this cake, it may already have dried out. Don't let that scare you off from trying it though, this cake is worth every bit of the extra attention needed, which will be confirmed the second you taste the scrumptious batter. If you can resist licking the bowl, you have far more will power than I!




Whipped Cream Cake

1 1/2 cups heavy whipping cream
3 eggs 
1 1/2 teaspoons vanilla
1 1/2 cups white sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 1/4 cups cake flour (2 cups all purpose)
Heat oven to 350-degrees. Line two 9-inch rounds with parchment, first spraying each with cooking spray. Measure out the flour, salt, and baking soda on to a piece of waxed paper, blend gently with a fork to break up any clumped bits of flour.

To save on washing bowls, beat all the whipped cream first. Making sure all bowls, beaters, and cream is very cold, start with the whipped cream measured for the frosting and filling below, beat it to medium firm peaks with the sugar and set it in a bowl in the refrigerator for later. Then beat the whipping cream for the cake to very firm peaks (as shown in the picture below.) Mound the whipped cream on to a plate or shallow bowl and proceed to use the mixing bowl to mix the rest of the cake ingredients. 

Blend the eggs, vanilla, and sugar until lemon colored and thickened. On top of the egg mixture add the flour and whipped cream and fold until combined. The batter should be uniformly mixed. 


The batter is thick, so divide it equally between the pans and spread it to make an even layer.


In my oven it bakes for 20-22 minutes but it should be checked before then. Do not let the cake overbake. The most accurate method I have found for testing it is the finger touch. It should bounce back when touched, it may have an uneven golden hue, that is perfectly acceptable. Allow to cool in pan 10 minutes, then remove from pan and cool completely before frosting/filling.


Whipped Cream Cake Filling and Frosting

2 1/2 cups heavy whipping cream
1/3 cup white sugar
2 3.3 oz White Chocolate Jello instant pudding mix
2 cups milk
1 teaspoon vanilla

Whisk the pudding mix and vanilla into the milk in a large bowl and add the cream whipped earlier to combine. Divide the frosting into three equal portions and put one on each of the cakes. Spread the cream nearly to the sides and place one cake on top of the other. Use the final third of cream to frost the sides. You will the find the whipped cream has far more body and is easier to work with than most other frosting and will allow deep, creamy swirls to be formed on the top and sides. 


The cake is neither too sweet, too light in body, or too heavy. Don't be alarmed by the amount of frosting, one taste will tell you that it is going to be divine on the cake, be sure to use it all.  Whipped cream cake easily feeds 16, but there are sure to be some guests who want seconds. Enjoy!

2 comments:

  1. Looks delicious. I may have to talk Julie into attempting this cake with me.

    Ron

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  2. You won't be sorry Ron! I promise, it is one of the best cakes I've ever made. It also lends itself well to a lemon curd filling or a raspberry sauce for an even fancier presentation, but it is mighty awesome just this way. I look forward to hearing how you like it!

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