straight from the nozzle
When I made the almond cake for Tim last week, I asked him if he had any whipped cream in the house.
Tim: Nope. I can bring a ziploc bag? Spray a little?
Spray a little? What did that even mean? It took me several minutes to parse that statement.
When I informed him that we didn’t serve whipped cream from a can in this house, he replied that it was the only source that he knew of. Somewhere in Wisconsin, there is apparently a pasture of cows with nozzles on their udders, grazing peacefully on hydrogenated palm kernel oil and nitrous oxide.
Since he was coming over for dinner tonight, I couldn’t resist taking a little jab by baking a whipped cream cake.
Whipped Cream Cake from Rose’s Heavenly Cakes
All the recipes in Rose’s Heavenly Cakes come with weight measurements in ounces and grams, and baking with gram precision just feels like serious business.
8 oz or 225 grams cake flour (I subbed 200 grams AP flour and 25 grams corn starch)
2 teaspoons baking powder
3/4 teaspoon salt
12 oz or 348 grams heavy cream
3 large eggs or 150 grams
1 teaspoon vanilla extract
1 cup plus 2 tablespoons or 225 grams baker’s sugar
Preheat oven to 375°F. Grease and flour a 10 cup tube pan. Sift together the flour, baking powder, and salt and set aside. In a medium bowl, whip the cream until it forms stiff peaks.
Whisk together the eggs and vanilla and gradually beat into the whipped cream. Add the sugar and beat until fully incorporated. Fold in half of the flour mixture and then the other half until just combined.
Scoop the batter into the pan and use a spatula to smooth the surface. Shake the pan gently to remove any large air bubbles and bake for 30-35 minutes or until a cake tester comes out clean. Let cool for 10 minutes before inverting.
Serve with strawberry coulis, meyer lemon curd, or
Blueberry Compote
3 cups fresh blueberries
1 cup sugar
1 teaspoon vanilla
1 tablespoon fresh lemon juice
Combine all ingredients in a medium saucepan and bring to a boil over high heat. Reduce the heat and simmer for 15-20 minutes, until the mixture thickens. Remove from heat and let cool. Blend in a blender or food processor until uniform. Cover and refrigerate.
Full feed
That’s it. I’m returning.
Who’s allergic to strawberries? Is that actually poison coulis?
LOL!! I didn’t get what Tim had said either!! I don’t use the can stuff, so when I think of whipped cream, I think of the same thing as you.
This cake is beautiful! I’ve never heard of whipped cream cake, but I’m going to try it out very soon.
I also love the line-up of the different fruit sauces.
Thank you!
The whipped cream takes the place of butter or oil. I had never tried it before either but it makes a very tender cake. I think everyone had seconds. You won’t be disappointed.
love this post. not only can I not understand how people can eat that stuff that comes out of the can, I just adore that cake.
it looks absolutely delicious.
Thanks for sharing this recipe. I really feel hungry!
Cheers,
Carsten
tasteandshare.com
food social network * wine social network
You did this to taunt me (must lose 12 pounds, must lose 12 pounds), didn’t you!
You have the cutest cookware I have ever seen.
There aren’t cows with little nozzles attached to their udders, graziing peacefully on hydrogenated palm kernal oil and nitrous oxide? What?! Next you’ll be telling me there is no Easter bunny.
I love the Heritage pan!!!
You should consider joining the Heavenly Cake Bakers – we’re baking our way through Rose’s Heavenly Cakes. You can link to it from my side bar (click on the Heavenly Cakes book photo). I think there only 2 spots left.
ButterYum
this is such an awesome post:) i have never heard of a whipped cream cake but it sure sounds light and airy fairy! oh. and mad love your sauces in those lovely pans:)
LOL! The can and those cows. I enjoyed this cake too…for 2 seconds I thought it wasn’t so “bad” for you when I saw there wasn’t any butter…then I realized that the cream is pre-butter.
Great looking cake! – mary