Yesterday, while I was writing the post on my Buttermilk cake, I suddenly remember that I forgot to write this post. The texture of my buttermilk cake really resembles this cake. I actually bake this whipped cream cake, on 21 Nov 2012. I called it Delicious Whipped Cream Cake. I got the recipe from Realbakingwithrose.
I love Rose baking website, as she will provide the ingredients measurements in both cups and in grams.
I use my Cornell oven to bake it.
Pre-heat 160 degree Celcius.
Rose uses a 10-cup fluted metal tube pan, coated with baking spray with flour, but I use a 9inch round removable base cake pan
Ingredients:
Cake flour 225g
Baking powder 2 teaspoons
Salt 3/4 teaspooon
Heavy cream ( diary whipping cream), cold 348g
3 large eggs
Pure vanilla extract 1 teaspoon
Superfine sugar 225g (I forgot how much I use, but definately less than 200g)
Instructions:
1. Cake flour + bp + salt -> mix well -> dry
2. Whipped the heavy cream until stiff
3. Eggs + vanilla -> mix well -> egg mixture
4. Egg mixture + whipped cream -> mix well
5. + sugar -> mix
6. Using a spatula, fold in the dry ingredients to the whipped cream mixture
7. Pour into the pan and bake for around 30 minutes.
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