Whipped Cream Cake
- MakesMakes one 9-inch cake
- Cook Time1¼ hours
- Active time plus cooling20 minutes active, plus cooling
This tall, downy cake relies on the fat in heavy cream—not on butter or oil—for richness and a fine, tender crumb. If you were to crunch the numbers, you would find that 1½ cups heavy cream—the amount called for in this recipe—contains more than four ounces (or ½ cup) of butterfat, so there is no skimping on luxury here! Simple and subtly sweet, the cake tastes of cream and vanilla. All it needs is a dusting of powdered sugar, if you’re so inclined, and some sugar-macerated berries alongside.
Don’t overmix the batter after the dry ingredients are added to prevent the development of gluten, which will toughen the crumb of the cake. Finish the mixing by folding with a spatula, making sure to scrape the bottom and side of the bowl.
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