Whipped Cream Cake
Whipped Cream Cake is a name that fits in with my perception of Home Ec in the 1950's. I can picture milk glass bowls, formica tabletops, and this cake, with marascino cherries on the side. I don't know why. But there you go.
January 3, 2010
(WOW, that's the first time I've written down the year and it is odd)
Name of cake: Whipped Cream Cake
Occasion: HCB
Constituents: a tender light yellow cake made with whipped cream
This cake is a winner. It is so feathery light in texture, moist yet not dense with a lovely vanilla flavor. Not only that, but it is a snap to put together. Heavy whipping cream is beaten to stiff peaks, to which eggs and vanilla are added. Next comes the sugar, and then the dry ingredients (flour, baking powder, salt) are folded in. Done!
There was only one minor snag. I was sick last week and the lingering congestion has impaired my sense of smell, and yet as I began beating the cream I noticed it smelled a bit sour. I was over at Cookie's house and she told me she also had heavy cream, so I dumped out mine and measured out hers. 40 grams short! Nobody was interested in leaving the house so I added in a couple of tablespoons of butter with the eggs. There is no butter or oil in this recipe because it is supplied by the milk fat in the cream, so I decided that adding butter could make up for the missing grams of cream. A gamble, but it seems to have paid off!
Cookie was so impressed by the lightness of this cake. She said that it would be a good substitute--nay, an even better option--than an angel food cake.
We served the cake initially with a little bit of defrosted berries, but I think that the berries detract from the cake. It is really nice plain, with a little powdered sugar and maybe a cup of tea.
I really don't have much else to say about this cake, it was so simple and straightforward. Cookie, her husband, her brother-in-law's brother and I ate the cake while playing the Harry Potter edition of Clue--which is so much fun--and a good time was had by all. In between games we watched the movie 9 and I worked on the first pair of Olympic mittens. A good Sunday, spent with the best of friends and a delicious cake.
Your cake looks beautiful! What a lovely cake pan. Good to know about the berries detracting. Probably because it is such a delicate cake.
ReplyDeleteGood save - I would have substituted butter for the missing cream too.
ReplyDelete:)
ButterYum
Love the pan!
ReplyDeleteI also thought this cake reminiscent of the 1950's... It just reminded me of those community cookbooks that made do with what they had, rather than what they didn't. Would love to be in the house that had too much cream and not enough butter!
ReplyDeleteGorgeous pan and a great photos. I love seeing how delicate your crumb is... why does that sound rude?
Cheers.
What bundt pan did you use? I don't recognize the shape. I know exactly what you mean by bundt pan envy.... I must get a hold of that Heritage pan!!
ReplyDelete:)
ButterYum
Vicki, thank you! I like your idea of this cake with champagne instead of tea.
ReplyDeleteButter Yum, good to know! I was worried I had destroyed the cake by adding butter, but it turned out wonderful.
ReplyDeleteAs for the bundt pan, I'm not sure what it is called. I bought it 9 years ago and I don't remember...but you are right, that Heritage pan is beautiful!!!
Lois B, thank you!
Nicola, I know--who has too much cream and not enough butter? Whoever they are, I like their priorities.
Wow! Gorgeous cake & lovely bundt pan! Now i feel like buying all these bundt pans..lol!
ReplyDeleteI'm also having bundt pan envy! That's a lovely one. That's a cake I should try, too...quick and easy. If only I had a bundt pan! (first Dr. Jin appt tomorrow, btw. whee!)
ReplyDeleteBeautiful cake! Lovely crumb too. That bundt pan is really nice. Great idea on adding butter to make up for missing cream.
ReplyDelete*ogling at your bundt pan*
ReplyDeleteI like!
Looks beautiful and delicious! I'm so impressed at your ability to improvise when you found you were short on cream! Feel better soon!
ReplyDeletefaithy, heh, it does get tempting to buy all these wonderful pans, doesn't it? my kitchen is small like yours, so i have to limit my pan consumption too!
ReplyDeleteAmanda, have fun at your appointment! ButterYum posted the recipe if you don't yet have Heavenly Cakes.
Hanaa, thanks!
gartblue, :)
raiuchka, thank you--I am on the mend!! When you are as reluctant to go back to the store and yet determined to bake the cake as I am, you have to be able to improvise :)
Nice job on your cake and love that bundt pan!!
ReplyDeletethanks Sugar Chef!
ReplyDeleteHello Jennifer, Your cake looks grand. I would love this cake. I will be making this cake when I can get out of the house. We had another drop of snow last night of 9 inches!
ReplyDeleteIan and I are pretending we are on a cheap ski holiday.
I love your nordic ware pan for this cake. So pretty and showy-offy!
Sorry you were poorly over the new year, but hope you are feeling better now! x
Hi Melinda, more snow! I hope your cheap ski holiday is enjoyable. Have you enough food in the house to last? I never really liked the pan when I bought it, but now you are all causing me to look at it differently! I am better now, still a little congestion but not so bad. How was your New Year?
ReplyDeleteI have loads of food. I heard the snow was on the way so I shopped and got home just as it began to snow!
ReplyDeleteMy new year's eve was spent working overtime and I got home just in time to have a bath and then ring in New Year with my lovely husband. Then I fell asleep. I am such bundle of fun! So far 2010 is looking like... Switzerland!
I made cinnamon rolls yesterday because of this post. I used pioneer woman's cinnamon roll recipe. It says it makes 8. I knew it would make more as it used 7 cups of flour. It made 30. I had to give a tray of them to my next door neighbour. They think I am wonderful but I was just sharing the calories!
The rolls were yummy and bountiful. Now, stop being a bad influence on me!
Make yourself a spicy hot curry. That will clean your nostrils out!
Cheers x