Faerie Cake With Lavender Whipped Cream Recipes

FAERIE CAKE WITH LAVENDER WHIPPED CREAM

Steps:

• 1. Mix butter, 1/2 cup sugar, egg yolks, milk, flour, baking powder, salt and 1 tbsp. vanilla. Place cake batter evenly into two 10 inch pans. Beat egg whites stiff and add 1 cup sugar and vanilla. Spread mixture onto raw cake batter. Sprinkle with chopped nuts. Bake in very slow oven - 300 degrees for 35 minutes or until done. Serve with whipped cream or Lavender Whipped Cream.
• 2. LAVENDER WHIPPED CREAM INGREDIENTS 1 cup heavy cream 3 tbsp. fresh lavender flowers or 1 tbsp. dried lavender flowers (with no oils) 1 tbsp. sugar Fresh lavender for garnish DIRECTIONS Combine cream and 3 tablespoons lavender. Cover and refrigerate 8 hours while cream absorbs flavor of flowers. Strain cream, discarding flowers. Beat cream at medium speed of electric mixer, until almost stiff. Gradually add sugar, continuing to beat until cream is stiff. Sprinkle lavender flowers over cream before serving with fresh fruit or cake.

CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square pan.
• Beat eggs in a small bowl until very thick. Add the sugar and the vanilla, beating well.
• Combine the flour, baking powder, and salt. Add the flour mixture in three parts, alternating with the whipping cream, mixing until combined. Pour the batter into the prepared pan.
• Bake in preheated oven until a toothpick inserted near the center comes out clean, 30 to 40 minutes.

LAVENDER WHIPPED CREAM

Steps:

• In a small saucepan combine whipping cream and dried lavender. Bring to just a simmer.
• Remove from heat.
• Strain mixture and discard lavender.
• Cover and chill whipped cream mixture at least 2 hours or until completely chilled.
• In a chilled metal mixing bowl beat whipping cream and sugar with an electric mixer on medium speed, beating just until soft peaks form. Use at once or cover and chill up to 2 hours.
• Makes 16 (2 tablespoon) servings.

WHIPPED CREAM FROSTING

Steps:

• Using both a chilled bowl and chilled beaters, beat the cream until frothy.
• Add the icing sugar and vanilla gradually while beating.
• Whip until light and a thick enough consistency to spread as an icing.
• Use immediately.

WHIPPED CREAM CAKE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch pans. Sift together the cake flour, baking powder and salt. Set aside.
• Using an electric mixer, whip the cream with the sugar until stiff peaks form. Beat in the eggs, then stir in the vanilla. Fold in the flour mixture, mixing just until incorporated.
• Pour batter into prepared pans. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.