WHIPPED CREAM CAKE
At first glance, this cake seems to contain no butter or oil. But on closer analysis, I discovered that the butterfat contained in the cream was more than equal to the usual amount of butter added.
Provided by Rose Levy Beranbaum
Categories Cake Bake Dessert Milk/Cream
Number Of Ingredients 8
Steps:
- Preheat the Oven:
- Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 375°F (350°F if using a dark pan).
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the cake flour, baking powder, and salt and then sift them together to make the mixture easier to incorporate.
- Mix the Liquid Ingredients:
- In the bowl of a stand mixer fitted with the whisk beater, whip the cream, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form when the beater is raised.
- In a medium bowl, whisk the eggs and vanilla just until lightly combined.
- On medium-high speed, gradually beat the egg mixture into the whipped cream. The mixture will thicken into mayonnaise consistency (unless high-butterfat cream is used). Gradually beat in the sugar. It should take about 30 seconds to incorporate it.
- Make the Batter:
- Detach the bowl and whisk beater from the stand. Add half the flour mixture to the cream mixture and, with the whisk attachment stir and fold in the flour until most of it disappears. Add the rest of the flour mixture and continue folding and mixing until all traces of flour have disappeared. Using a silicone spatula or spoon, scrape the batter into the prepared pan. Run a small metal spatula or dull knife blade through the batter to prevent large air bubbles, avoiding the bottom of the pan. Smooth the surface evenly with a small metal spatula.
- Bake the Cake:
- Bake for 25 to 35 minutes, or until a wooden toothpick inserted between the tube and the side comes out completely clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
- Cool and Unmold the Cake:
- 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. The cake requires no adornment, but I love to serve it with a light dusting of powdered sugar or a large dollop of lightly sweetened Whipped Cream.
WHIPPING CREAM POUND CAKE
Moist, flavor-changing, light pound cake. Note: You can change the flavor by using 2/3 cup whipping cream and 1/3 cup flavored coffee creamers (in dairy case). Try mixing some in, they are great.
Provided by Toni Wiggins
Categories Desserts Cakes Pound Cake Recipes
Time 3h10m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes, scraping down bowl occasionally. The mixture should be noticeably lighter in color. Add eggs one at a time, beating well with each addition.
- Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.
- Spread batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in pan for 15 minutes.
- Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners' sugar and serve with fruit or by itself.
Nutrition Facts : Calories 487.2 calories, Carbohydrate 68 g, Cholesterol 137.9 mg, Fat 21.8 g, Fiber 0.5 g, Protein 5.7 g, SaturatedFat 12.9 g, Sodium 130.5 mg, Sugar 43.7 g
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.
Nutrition Facts : Calories 333 calories, Carbohydrate 47.6 g, Cholesterol 86.1 mg, Fat 14.4 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 234.3 mg, Sugar 26.9 g
WHIPPED-CREAM CAKES
Martha's recipe is inspired by a cake that master baker Rose Levy Beranbaum made on the Martha Stewart Show.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Yield Makes 12 mini bundt cakes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees with rack set in lower third of the oven. Brush 12 mini Bundt cake molds with butter and dust with flour; set aside.
- In a medium bowl, whisk together flour, baking powder, and salt. Sift flour mixture twice and set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, whip cream on low, until soft peaks form. Gradually increase speed to medium-high as cream thickens, and whisk until stiff peaks form, about 3 minutes.
- In a medium bowl, whisk together eggs and vanilla. With the mixer on medium-high, gradually add egg mixture; beat until thickened (like mayonnaise) and well combined. Gradually add sugar, about 30 seconds.
- Remove the whisk attachment from the mixer. Using the whisk attachment, gently fold half the flour mixture into the cream mixture until flour is dissolved and well combined. Repeat process with remaining flour mixture. Using a large pastry bag, pipe batter into prepared cake molds and run a small metal spatula or dull knife through batter to prevent large air bubbles from forming, avoiding bottom of the pan. Smooth surface evenly with a small metal spatula.
- Transfer pans to oven and bake until cakes springs back when lightly pressed with your finger and a cake tester inserted into cakes comes out clean, 18 to 20 minutes. Transfer cake pans to a wire rack and let cool 10 minutes; cakes will begin to shrink from sides of pan.
- Spray a wire rack with nonstick cooking spray. Using a metal spatula, loosen top edges of cakes and invert onto prepared wire rack. Let cool completely. Serve with whipped cream and berries, if desired.
WHIPPING CREAM CAKE
My favorite cake recipe is Whipping Cream Cake. It's a variation on the pound cake I fell in love with in the corner delis in New York sold by the slice wrapped in celophane. It's fancy enough for company with raspberry sauce and extra whipped cream, or great just plain in my lunchbox the next day.
Provided by Arna Clark
Categories Dessert
Yield 1 cake
Number Of Ingredients 7
Steps:
- Cream butter and sugar in mixer bowl until light and fluffy.
- Add the eggs, flour, and whipping cream-mix well.
- Stir in flavorings.
- Spoon into a greased and floured bundt pan.
- Bake at 325 degrees for about an hour or until cake tests done. Cool in the pan for several minutes.
- Invert onto a wire rack to cool completely.
- Garnish with powdered sugar, berry sauce, ice cream, or whatever strikes your fancy.
- It is also excellent "unadorned."
Nutrition Facts : Calories 6709.6, Fat 304.2, SaturatedFat 181.3, Cholesterol 1930.1, Sodium 2152, Carbohydrate 930.1, Fiber 7, Sugar 602.1, Protein 78.2
EASY WHIPPED CREAM CAKE, CHINESE BAKERY-STYLE
This fluffy, tender whipped cream cake decorated with fruit is a staple of family celebrations. Learn how to make this festive Chinese bakery-style dessert.
Provided by Genevieve Yam
Yield 10-12 servings
Number Of Ingredients 13
Steps:
- Place a rack in middle of oven and preheat to 350°F. Butter two 9"-diameter cake pans with unsalted butter, room temperature, then dust with cake flour, shaking out excess. Beat 4 large eggs and 1½ cups (300 g) granulated sugar in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed until thick, pale, and doubled in volume, 5-7 minutes.
- Meanwhile, whisk together 1½ cups (173 g) cake flour, 2 tsp. baking powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl.
- Pour ¾ cup half-and-half into a heatproof measuring glass or small bowl and heat in microwave in 15-second bursts until hot but not bubbling at all. Pour in ¼ cup vegetable oil. (Alternatively, you can heat half-and-half in a small saucepan over medium before pouring in oil.)
- Reduce mixer speed to medium-low and, with motor running, gradually pour hot half-and-half mixture down sides of bowl; mix until combined. Gradually add dry ingredients, ¼ cup at a time, beating after each addition until just incorporated. Scrape down sides of bowl to make sure there are no dry floury bits. Divide batter between prepared pans; smooth surface.
- Bake cakes, rotating pans front to back halfway through, until risen by 1" and golden brown on top, 15-20 minutes. (These are very light cakes and may not spring back when gently pressed.) Transfer pans to a wire rack and let cakes cool in pans 30 minutes. Run a small knife or offset spatula around inside of pans to loosen cakes, then turn out onto a parchment-lined baking sheet. Let cool completely.
- Once cakes are cool, beat 4 cups heavy cream, ¾ cup (83 g) powdered sugar, and ¼ tsp. Diamond Crystal or Morton kosher salt in clean bowl of stand mixer fitted with clean whisk attachment on medium-high speed until medium peaks form, about 3 minutes.
- Place 1 cake layer on a large plate or cake stand and spread a 1" layer of whipped cream on top with a small offset spatula. Arrange 1 cup sliced hulled strawberries in a single layer over whipped cream. Place second cake layer on top and spread top and sides of cake generously with whipped cream.
- Transfer remaining whipped cream to a piping bag fitted with the tip of your choice or a resealable plastic bag with a corner snipped off, if desired, and decorate top of cake with swirls or other patterns. Arrange fresh fruit (such as sliced strawberries and kiwis and/or whole raspberries and/or blueberries). Chill cake 1 hour before serving.
WHIPPED CREAM CAKE
This old-fashioned dessert from master baker Rose Levy Beranbaum's cookbook, "Rose's Heavenly Cakes," contains no butter or oil; instead, whipped cream gives the cake its melt-in-your-mouth texture and subtle floral flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees with rack set in lower third of the oven. Spray a 10-cup fluted metal tube or Bundt pan with cooking spray with flour; set aside.
- In a medium bowl, whisk together flour, baking powder, and salt. Sift flour mixture and set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, whip cream on low, gradually increasing speed to medium-high as cream thickens, until stiff peaks form.
- In a medium bowl, whisk together eggs and vanilla. With the mixer on medium-high, gradually add egg mixture; beat until thickened (like mayonnaise) and well combined. Gradually add sugar, about 30 seconds.
- Remove the whisk attachment from the mixer. Using the whisk attachment, gently fold half the flour mixture into the cream mixture until flour is dissolved and well combined. Repeat process with remaining flour mixture. Transfer batter to prepared cake pan; run a small metal spatula or dull knife through batter to prevent large air bubbles from forming, avoiding bottom of the pan. Smooth surface evenly with a small metal spatula.
- Transfer pan to oven and bake until a cake tester inserted into cake comes out clean and springs back when lightly pressed with your finger, 25 to 35 minutes. Transfer cake pan to a wire rack and let cool 10 minutes; cake will begin to shrink from sides of pan.
- Spray a wire rack with nonstick cooking spray. Using a metal spatula, loosen top edges of cake and invert onto prepared wire rack. Let cool completely. Sprinkle with powdered sugar and serve with whipped cream, if desired.
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WHIPPING CREAM CAKE (VIRAL RECIPE) - SUGAR AND SOUL
From sugarandsoul.co
5/5 (4)Total Time 3 hrs 45 minsCategory DessertCalories 546 per serving
- Generously grease a 12-cup bundt pan with the shortening then add 1/4 cup of flour to the pan and cover with plastic wrap. Turn and shake the pan to coat the inside with flour. Discard any excess flour.
- In a large bowl or stand mixer fitted with a paddle attachment, cream together the softened butter and sugar until pale and fluffy, about 3 minutes. The mixture will be more stiff than smooth.
- Scrape down the sides of the bowl and beat in the eggs one at a time, mixing after each addition just until the yolk is no longer visible.
- In low speed (stir on a stand mixer), add the remaining flour 1 cup at a time, alternating with the whipping cream, beginning and ending with the flour. Add in the vanilla and mix until silky smooth.
OLD-FASHIONED WHIPPED CREAM CAKE | THE DOMESTIC …
From thedomesticrebel.com
5/5 (4)Category Cakes/Cupcakes, DessertCuisine American, DessertTotal Time 50 mins
- Preheat oven to 325 degrees F. Liberally grease a 9x13 rectangular baking pan with cooking spray; set aside.
- In a medium bowl, beat the heavy whipping cream with a mixer until stiff peaks form, about 5-7 minutes. Set aside. Meanwhile, cream together the eggs, sugar, and vanilla with the mixer in another large bowl until pale and fluffy, about 2 minutes. Add in the flour, baking powder, and salt until well blended. Fold in the whipped cream gently until fully incorporated and no streaks of whipped cream remain. Pour into the prepared baking pan.
- Bake for approximately 30-40 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely before cutting into squares. Dust with confectioners' sugar if you'd like and serve up with more fresh whipped cream and fresh berries.
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