Whipped cream cake recipe for a light and fluffy dessert

Ingredients for Whipped cream cake

• 270 g self-raising flour, sifted

• 10 g baking powder

• 5 g salt

• 360 ml double cream, cold

• 3 large eggs, at room temperature

• 5 ml pure vanilla extract

• 250 g caster sugar

• 1 (10-cup) fluted metal tube pan (special equipment)

• coated with baking spray with flour

How to make Whipped cream cake

1. Twenty minutes before baking, position an oven rack in the lower third of the oven and preheat it to 190°C (180°C for a dark pan).

2. In a medium bowl, whisk together the plain flour, baking powder, and salt, then sift the mixture to ensure it incorporates easily.

3. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream starting on a low speed, gradually increasing to medium-high until stiff peaks form when the beater is raised.

4. In a separate medium bowl, whisk the eggs and vanilla together until just combined.

5. On medium-high speed, gradually beat the egg mixture into the whipped cream until the mixture thickens to a mayonnaise consistency (unless using high-butterfat cream). Gradually add the sugar, mixing until fully incorporated, which should take about 30 seconds.

6. Detach the bowl and whisk attachment from the stand mixer. Add half of the flour mixture to the cream mixture, then stir and fold using the whisk attachment until most of the flour has disappeared.

7. Add the remaining flour mixture and continue to fold until no traces of flour remain. Using a silicone spatula or spoon, scrape the batter into the prepared pan.

8. Run a small metal spatula or dull knife blade gently through the batter to eliminate large air bubbles, being careful not to touch the bottom of the pan. Smooth the surface evenly with the spatula.

9. Bake for 25–35 minutes, or until a wooden skewer inserted between the tube and the side comes out clean and the cake springs back when lightly pressed in the centre. The cake should only begin to shrink from the sides of the pan after being removed from the oven.

10. Allow the cake to cool in the pan on a wire rack for 10 minutes. Use a small metal spatula to loosen the top edges of the cake, then invert it onto a wire rack lightly coated with non-stick cooking spray. Cool completely.

11. The cake requires no adornment, but it can be served with a light dusting of icing sugar or a generous dollop of lightly sweetened whipped cream.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.