Whipped Cream Cake
- MakesMakes one 9-inch cake
- Cook Time1¼ hours
- Active time plus cooling20 minutes active, plus cooling
This tall, cake relies on the fat in heavy cream, not butter or oil, for flavor and tenderization. According to James Beard, the cake was originally made with the cream that rose to the top of milk pans or milk bottles. The cream is whipped before the other ingredients are added, giving the cake a tender crumb. This cake is simple and lightly sweet, making it possible to taste the cream and vanilla. Serve with macerated berries or citrus. This cake can be covered and stored at room temperature for 3 days.
Tip
Don’t overmix the batter after the flour is added or it won’t be as light and airy. Use a spatula to gently fold in any remaining flour.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.