Whipped Cream Cake

 

Recipe adapted from Rose's Heavenly Cakes

Ingredients:

225g cake flour

180g caster sugar

2 tsp baking powder

¾ tsp salt

348g whipping cream

3 eggs, beaten

1 tsp vanilla extract

Method:

1. Whip the cream, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form when the beater is raised.
2. On medium-high speed, gradually beat the egg mixture and vanilla extract into the whipped cream. The mixture will thicken into mayonnaise consistency (unless high-butterfat cream is used).
3. Gradually beat in the sugar. It should take about 30 seconds to incorporate it.
4. Add in the sifted flour, baking powder, salt in 2 additions, fold until all traces of flour have disappeared.
5. Pour the batter into the baking pan and bake at pre-heated oven at 170C for about 25-35 mins.
6. Cool the cake at the rack before store in air-tight container.
7.