This week’s heavenly cakes bake-through choice was the whipped cream cake. Rose mentions in her introduction to the recipe that though this cake contains no butter, the fat content of the whipping cream more than makes up for the ‘lack’ of any other fat.
Gathering the ingredients for this cake was very simple. Whipping cream, eggs, vanilla, sifted together dry ingredients, and superfine sugar.
I made my own superfine sugar by processing regular granulated sugar in the food processor, since I didn’t have any superfine handy.
Bringing the cake together starts with whipping the cream to stiff peaks. My bowl for my stand mixer had the sponge for the heart of wheat bread from The Bread Bible sitting in it, so I decided to use the hand mixer on this cake. It wasn’t like it was going to be difficult.
The next step was gradually beating in the eggs & vanilla, hoping to emulsify the mixture into something resembling mayonnaise in consistency. Once you get to that point, you gradually beat in the supah-fine sugar.
At this point, the mixture tasted like vanilla ice cream. I suppose that shouldn’t be surprising, since that’s basically what it is, although if you froze this, you’d end up with a weird mouth feel, considering how high the fat content is. Next you gently fold in the flour mixture in two additions.
Spread it evenly into the pan.
After about 30 minutes in the oven and ten minutes cooling in the pan, you are awarded with a beautiful sight:
My husband laughed at my pictures. “Brown on Gold on Brown. I call this my monochrome art installation.” I told him if he didn’t like them, he should start taking my pictures for me while I bake, like Jim does for Marie. He told me he’d get me some white poster board for my background.