Whipping Cream Cake : 14 Steps (With Pictures)

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This 5 ingredient whipped cream cake is truly the hidden gem of vintage recipes. Instead of butter và oil, heavy or whipping cream is whisked into the batter.

This produces the most luscious velvety, textured cake with incredible flavor.

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Simple enough to be dusted with powdered sugar, but also sturdy enough to be covered with fondant.

Delicious, easy và budget friendly too, it is the perfect base for birthday cakes, celebration cakes or a quick dessert.

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What is whipped cream cake actually?

Whipped cream cake is a fine textured cake, a little lượt thích pound cake, though much lighter. The cake needs very few ingredients, but transforms into a golden, light sponge in just 35 minutes.

The sky"s the limit when it comes khổng lồ flavoring and decorating because its so easily adapted for any celebration or occasion.

Dust with powdered sugar for an easy finish or frost with my 3 ingredient whipped cream.

Below I have included delicious frosting và flavoring ideas so be sure to check that out too.

You will love this cake, especially if you are a new or beginner baker. It requires ingredients you likely to have in your kitchen và does not require any special tools.

With just a few simple steps, you"re on your way to lớn a deliciously impressive bake.

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Ingredients you need & substitutes

While the full printable recipe is written below, this is the section to lớn read if you’re wondering about ingredient substitutions or how these ingredients work in the recipe.

Large eggsSugar: I use white castor sugar. It dissolves much easier & faster when whisked with the eggs. You can use white granulated sugar if castor sugar is unavailable. Just whisk it with the eggs a few minutes longer lớn ensure that its nicely dissolved.Whipping or heavy cream: The cream is the star of this recipe, producing that velvety texture. With its high fat content, the cream is the ingredient that replaces the butter & oil. Use full fat cream, not pouring cream. Full fat cream is the same type you use when whipping for frostings. Self raising flour: Self raising flour is already mixed with raising agents.

No self raising flour? No problem, here is how you can substitute it for this particular recipe:

This recipe uses 1 ½ cups of self raising flour. Khổng lồ substitute, use either 1 ½ cups all purpose OR plain OR cake flour. Add in 2 ½ level teaspoons of baking powder. Whisk together khổng lồ combine and then use in place of the self raising flour.

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Flavoring: For this recipe, I used vanilla extract. You can use any type of flavoring you like. Try lemon peel or extract, caramel, or even strawberry extract. Flavor as you prefer or for the occasion.

See recipe thẻ for quantities.

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Photos: How to lớn make whipped cream cake


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Add sugar and eggs into a large bowl. Beat for 3 minutes on medium tốc độ with a hand held beater. Or use a whisk to lớn beat for 4 minutes until the mixture is pale in color.Pour in the cream and vanilla extract (or the flavoring you are using). Beat or whisk for 1 minute. Sift in the flour & fold with a spatula until combined. Pour the batter into a greased and lined 8 inch (20cm) baking tin.Bake for 35 minutes in a preheated oven of 356° F / 180° C (160° C fan) và until a skewer inserted into the middle comes out cleanRemove from the oven & leave in the pan for 10 minutes before turning out onto a rack khổng lồ cool completely.
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Flavoring variations

When it comes lớn flavoring, frosting or decorating, the sky"s the limit for this cake.

From a simple vanilla flavor dusted with powdered sugar lớn a rich lemon buttercream or fondant covered, the choice is yours.

Here are a few great suggestions if you will lượt thích to give it a try

Lemon zest or lemon extractCover with buttercream & fondant.Top with powdered sugar & seasonal fruit or berries

Tips for success

Do not overbeat the batter:

When it"s time to showroom your flour lớn the mix, simply fold it in. Use a spatula instead of your beaters for this step.

Folding the flour into the batter in a gentle motion keeps it aerated and prevents a dense dry bake.

Double the recipe for a layer cake:

This recipe can easily be doubled to lớn make a two layer cake. Simply divide the batter into two 8 inch/20cm baking pans and bake for 35 minutes.

Don"t over bake:

Check the cake when it"s 25 minutes into the baking time. All ovens are different. Some bake faster or slower than others.

At 25 minutes it"s safe to kiểm tra if the cake is baked by inserting a skewer into the middle. If the skewer comes out clean, that means without any batter clinging on lớn it, then it"s baked.

If not, leave it in the oven and check every 5 minutes after that. Over baking will lead khổng lồ a dry dense textured cake.


Storage

At room temperature: This cake will keep for 3 to 4 days covered at room temperature.

Freezing: For longer term storage, it can be wrapped in plastic wrap as a whole cake or cut into pieces, wrapped individually, then frozen. Freeze the cake without frosting.

Defrost the cake completely at room temperature before frosting.

Enjoy ♥

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