Monday, January 4, 2010

Whipped Cream Cake

Whipped Cream Cake, Rose's Heavenly Cakes, ButterYumHere's my submission for this week's Heavenly Cake Bakers baking group - the Whipped Cream Cake from Rose's Heavenly Cakes.


Whipped Cream Cake, Rose's Heavenly Cakes, ButterYumI have to confess - I flubbed this recipe straight out of the gate. Not having read the recipe directions very carefully, I accidentally added the vanilla extract and slightly beaten eggs to the heavy cream before I whipped the cream. If I hadn't beaten the eggs I might have been able to separate them from the cream, but I had to stick a fork in there and give it a whirl. Sigh.

Not wanting to throw away 1 1/2 cups of cream, I decided to proceed with the recipe. The cream/egg combo took a bit longer to whip, but it eventually did... although I suspect the final volume suffered a bit.


Whipped Cream Cake, Rose's Heavenly Cakes, ButterYumI sprayed my pan well with Baker's Joy, which enabled the finished cake to release from the pan perfectly.


Whipped Cream Cake, Rose's Heavenly Cakes, ButterYumThis recipe was an absolute breeze to put together. I baked the cake in a Bundt pan with a dark finish, so I lowered the baking temp by 25F as suggested by Rose. The finished baking time was exactly 30 minutes.


Whipped Cream Cake, Rose's Heavenly Cakes, ButterYumI served the cake with a dollop of lightly sweetened whipped cream, a spoonful of Meyer lemon curd, and a drizzle of raspberry puree, but it's also delicious served with a simple sprinkling of powdered sugar.


Whipped Cream Cake (courtesy of Amazon.com)
makes one 10-inch bund cake

"This unusual old-time recipe was sent to me by chef Anthony Stella, a restaurateur in Delaware, who asked if I could perform a makeover on it. What intrigued both of us about the recipe was that at first glace it seemed 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. My makeover involved a nip and tuck, decreasing the sugar and baking powder and increasing the salt to compensate for the saltiness previously provided by a higher amount of baking powder. I also increased the overall yield by one and a half times and baked the cake in a fluted tube pan to give it an attractive appearance and more center support. The result is a perfectly even and exceptionally moist and tender cake."
-Rose Levy Beranbaum

Batter Ingredients
Cake Flour or bleached all-purpose flour, sifted (2 1/4 cups/8 ounces/225 grams)
Baking powder (2 teaspoons)
Salt (3/4 teaspoon)
Heavy cream, cold (1 1/2 cups/12.3 ounces/348 grams)
3 large eggs, at room temperature (1/2 cup plus 1 1/2 tablespoons/5.3 ounces/150 grams)
Pure vanilla extract (1 teaspoon)
Superfine sugar (1 cup plus 2 tablespoons/8 ounces/225 grams)

Place oven rack in lower third and preheat oven to 375F; prepare a 10-inch bundt pan with an oil/flour baking spray.

In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

In a stand mixer bowl fitted with the whip attachment, whip the cream until stiff peaks form.

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 a mayonnaise consistency (unless high-butterfat cream is used). Gradually beat in the sugar. It should take about 30 seconds to incorporate it.

Add half the flour mixture to the cream mixture and, with a large silicone spatula, 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 prepped  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 for 25 to 35 minutes, or until a wooden toothpick inserted between the tube and the side comes out clean.  The cake should start to shrink from the sides of the pan only after removal from the oven.

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 (page 115).
Notes: Do not chill the bowl and beaters for the heavy cream because the eggs will not emulsify as readily if the whipped cream is too cold.

High-butterfat (40 percent) heavy cream produces a finer, more tender crumb. This cream is generally available only to bakeries and restaurants, but it is certainly worth asking your local baker to sell you a container.

Whole egg lemon curd, ButterYum

Easy Meyer Lemon Curd - this recipe uses whole eggs
Makes approx 1 1/2 cups

2 large eggs, beaten
1/2 cup freshly squeezed juice from 3-4 small Meyer lemons
1/2 cup white granulated sugar (3/4 cup if using regular lemons)
8 tablespoons cold unsalted butter, cut into pieces
2 teaspoons finely grated zest (optional)

Place all the ingredients in a heavy bottom sauce pan over med to med-high heat. Whisk constantly until the butter melts and the mixture starts to thicken - about 5 minutes. The temperature should reach 160F. Strain through a sieve to remove zest and cooked egg bits. Serve warm or refrigerate for later use. Warm curd is pourable. Cold curd is thickens to a spreadable consistency.

Note: If you don't have a heavy bottomed sauce pan, you can cook the curd in a heat-proof glass or stainless steel bowl suspended over a pan of simmering water. Proceed as directed above.

Whole egg lemon curd, ButterYum

Whole egg lemon curd, ButterYum

Whole egg lemon curd, ButterYum








40 comments:

  1. isn't it nice to know that even a bit of flubbing won't hurt the outcome of this cake? i already told marie that i have bundt pan envy--the bavarian bundt pan is gorgeous!
    i love that first photo--such an elegant presentation!

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  2. Looks divine and I'll bet it tastes divine too!

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  3. Your cake looks gorgeous! I love your bundt pan! :) Pairing with the lemon curd & raspberry puree is such a great idea!

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  4. i love your bundt pan! it makes a beautiful cake!

    what perfect timing! i just got my very first bundt pan this weekend and was scouting for a good recipe. =)

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  5. Beautiful cake and gorgeous pictures. How clever serving with lemon curd and raspberry puree in addition to the whipped cream. It looks so pretty. You're such smart cookie!

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  6. Such a delicious combination of delectables, and of colors in display with your lovely china and silver bowl. So pretty - and yummy.

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  7. Love your bundt pan! Your cake turned out beautiful. That Baker's Joy spray sure works well. Btw, love your presentation with the curd and puree.

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  8. wow! you did go a long way to serve the cake. you're putting me to shame .. haha ..

    am green with envy of your gorgeous bundt pan .. really elegant!

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  9. Such detailing on the bundt pan certainly merits one of Rose's cakes! Your presentation is really very very nice.

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  10. Hi there! YUM is what I say! This is gorgeous looking as well! Thanks for stopping by! It was great to hear from you. I'm so sorry for not making my rounds....and KEEPING my blog current! LOL! It's seems that's all I would get accomplished around here so had to get back to work!! LOL! Yes, this weather is crazy so I'll probably be blogging more since we're snowed in or I should say "out" in the country! I love baking too! Hate just general meal prep though!

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  11. That is one fine looking cake, love it and the pan too! I would love one of those little kid baking kits, I need it, LOL!

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  12. Beautiful cake, Patricia. And a good idea to serve it with lemon curd and raspberry sauce. You are lucky to have Meyer Lemons. We are still enjoying Christmas lemon curd on morning toast.

    I study your photos for inspiration for my food photos. You are a master!

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  13. Your cake loooks delicious. I love lemon curd.

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  14. Awesome Blog! Awesome Cake! Awesome Pasta! Awesome Awesome Awesome!
    I just love the fact that each & every one of your cake always turns out perfect! I hope someday I own a kitchen as fully equip as yours....
    =)

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  15. i appreciate any vehicle for whipped cream consumption, and this is a double whammy! what a treat, and i love your cake mold!

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  16. You've really been baking. Love the cake--and the pan!
    The smaller dishes you mentioned are Wilton pewter (80s), with scalloped edges. Looks as good as the older stuff!

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  17. The cake looks so good but that whipped cream looks heavenly!...Christine

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  18. Your recipes are always the BEST! And you instructions are better than a cookbook. Beautiful cake. Please slice me a big piece! And be generous with the lemon curd.
    Yvonne

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  19. Hi Patricia,

    Who gets to eat all this yumminess? I want to come over for cake!

    Laura

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  20. Patricia..aha..now I don't have to call you Butter Yum!
    That cake looks wonderful...I am a big fan of whipped cream icing..and with that cake and lemon curd, it sounds like heaven!

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  21. Laura - it's a hard job... I have to force everyone one to eat all the yummies.

    Hi Kathleen - believe it or not, I actually liked the cake best on its own. Pure buttery flavor - surprising from a cake that doesn't have any butter in the recipe.

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  22. I need to stop over and take home this cake and lemon curd along with your Gelpro mat:)
    Joyce

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  23. This looks terrific and I just love your Bavaria Bundt Pan. It is one of my absolute favorites.

    Warm Wishes and Blessings!
    Gail

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  24. Your cake looks wonderful! I love that you used lemon curd and cream in place of butter.

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  25. Oh wao! This amazing recipe right in front of my eyes! I will try it myself! Thanks for sharing!

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  26. What a wonderful view! I can't wait to try it!

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  27. OK girl now you did it....I'm so hungry for this cake YUMMY!! you do the best things with food out of everyone I see in blogland....Many blessings to you this coming year my friend...Hugs and smiles Gl♥ria

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  28. This is the most beautiful cake and the recipe sounds just DELISH! I love whipped cream so much..so did my mother. She said she could eat a cow chip if it had whipped cream on it! Now...you DO know what a cow chip is, right??:O)

    Regarding those book shelves of mine...I have to tell y ou the story..As you might know, I am always on a strict budget..retired and on Social Security...I had this one shorter wall at the end of my living room that just cried for shelving. My husband measured and figured it would take about $400.00 to build what I had in my mind. O, dear.....!!
    Well, the next day, I went thrifting and the very first place I went..someone had remodeled and removed this entire wall of shelves. They were just leaning up against the wall at the store. I just about wet my pants...ran to the cash register and asked the price...$85.00..EIGHTY FIVE DOLLARS...I said, O, please mark them sold while I call my husband. I asked him what size, he told me, I borrowed a tape measure and would you believe these were EXACTLY the right size. I will always believe that it was a God thing!! :O)
    Sooo, that's how I got my beloved book shelves...and I do love 'em''''

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  29. Oh do I wish I could have a little slice of that right now! It's gorgeous and I'm sure it is delicious. Great photos, too!

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  30. This cake reminds me of one my grandmother used to make when I was a kid. No frosting, but it didn't need any. She didn't have lemon curd, though. Beautiful cake!

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  31. Hi Patricia

    How do you copy and paste a document.

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  32. Jackie - It would be much easier for someone to show you than it would be for me to try to explain it.

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  33. I'm applauding from here! It looks just wonderful. I have some fresh lemons that I need to do something with. I really like the pan form, too.

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  34. Hi Pat..Missing your posts! You haven't been posting! Quite unlike you.
    I've nominated your blog for Happy 101 Award..check it out at http://theamateurbaker.blogspot.com/2010/01/my-happy-101-award.html

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  35. Isn't it great that a favorite cake is also so easy to make, and forgiving? I've made mistakes before following Rose's instructions, and just carried on. They turn out great, nonetheless.

    I think lemon curd may become a fixture in our fridge. It is so good on cake, toast, muffins. I'll have to try your version, as I'm getting quite a backlog of egg whites in the freezer.

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  36. Hi Faithy - My kitchen is in the process of a mini pantry make-over, so I have pots and pans all over the place. So... not much cooking going on this week. He promises to be done soon. In the meantime, I have a couple of older posts in waiting that I can publish.

    Hi Kathleen - I'm with you... love to have lemon curd in the fridge!!

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  37. No wonder..i was wondering if everything was alright with you.. I am always looking forward to your posts! I saw your comments on Sugar Chef's blog..guess what? we can celebrate our 50th together! LOL!

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  38. . oh - this just looks absolutely scrumptious. I can just imagine relishing witth it the combination of Meyer lemon curd, raspberry coulis and dollop of whipped cream. If I hadn't already decided to bake this cake over the weekend, I sure would now!joan

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  39. I just made this today! It was like eating a sweet cloud! Doubled the recipe to make a bundt and about 24 cupcakes! Next time think I will add some lemon zest, and will be frosting the cupcakes with my favourite nutella ganache frosting :)

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