CAKE - Whipped Cream Cake

By Aemelia

Ingredients

• 225 gm cake flour
• 2 tsp baking powder
• 3/4 tsp fine salt
• 348 gm cold whipping cream 35% fat (original was heavy cream)
• 3 eggs (Grade C)
• 1 tsp Vanilla Extract
• 225 gm caster sugar

Details

Adapted from wendyinkk.blogspot.com

Preparation

Step 1

1. Prepare a 10-cup bundt pan(mine was 12-cup), sprayed with non stick baking spray (or u can grease and flour). Preheat oven at 170(fan)/190C. (Dark pans 160(fan)/180)
2. Sift flour, baking powder and salt together. Set aside.
3. Whisk the egg and vanilla together until combined. Set aside.
4. Beat the whipping cream on low speed, gradually increasing the speed to medium high as it thickens(this is to avoid splattering, and the increment to the highest speed shouldn't take more than 2-3 minutes ). Beat until stiff peaks form (the peak can hold its shape).
5. Gradually beat in the egg mixture and the mixture will thicken and look like the consistency of mayonnaise.
6. Gradually beat in the sugar (in 30 seconds)
7. Remove the mixture from the mixer.
8. With a manual whisk, fold half the sifted flour into the cream mixture until almost all the flour dissapears, then fold the other half in until all the flour dissapears.
9. Scrape the sides with a silicon spatula and pour into the prepared bundt pan.
10. Bake the cake for 25-30 minutes, or until skewer comes out clean.
11. Let the cake cool in pan for 10 minutes, then invert it over a wire rack to cool off completely.