Whipped Cream Cake

Ingredients

• 2 cup all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 0.5 tsp fine salt
• 3 large eggs (At room temperature if possible)
• 1.5 cup heavy cream (Cold; whipped in place of butter or oil)
• 2 tsp vanilla extract
• powdered sugar (Optional, for dusting)
• sugar-macerated berries (Optional, for serving alongside)

Steps

1. 1

   Heat the oven to 350°F (180°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

2. 2

   In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.

3. 3

   In a separate large bowl, beat the eggs, granulated sugar, and vanilla until pale and thickened.

4. 4

   Add the cold heavy cream and whip until the mixture is thick and holds soft peaks.

5. 5

   Add the dry ingredients to the whipped-cream mixture. Mix only until nearly incorporated, then finish folding with a spatula, scraping the bottom and sides of the bowl. Do not overmix, or the cake may develop excess gluten and have a tough crumb.

6. 6

   Transfer the batter to the prepared pan and smooth the surface. Bake for about 1 hour and 15 minutes, until the cake is tall and golden and a skewer inserted in the center comes out clean.

7. 7

   Cool the cake in the pan, then transfer it to a serving plate. Dust with powdered sugar, if desired, and serve with sugar-macerated berries.

Notes

The source provides the yield, timing, cream quantity, description, and mixing tip but withholds the complete recipe behind a membership prompt. Ingredient quantities and procedural details other than those explicitly stated are therefore reconstructed estimates. Do not overmix after adding the dry ingredients; scrape the bottom and sides of the bowl while folding.

Nutrition per serving

• dessert
• cake
• baked
• American
• vegetarian