Monday, January 04, 2010
WHIPPED CREAM CAKE
This weeks Heavenly Cake is the Whipped Cream Cake from Rose's Heavenly Cakes. It was fast and easy to make with a light moist crumb. It has a vanilla flavor and needs no icing accept a dusting of powdered sugar. The fat in it is whipped cream that you whip before adding the eggs and vanilla. I used 40% fat Manufacturers Cream which Rose recommended. It also calls for cake flour which helps to make it even more tender. Many of the other heavenly cake bakers used beautiful bundt pans. I only had a generic one so I didn't even take a picture of the baked cake right out of the pan. I had just bought some berries so I cut them up, added a little sugar and vanilla and served them with the cake.
In the name of research I had a slice this morning with my coffee just to see if the cake dried out. It did not, so I guess I will have to try it again this evening to see how it is aging? This really is a wonderful cake to have any time of day. Hubby loved it too!!