Get the Recipe:
Whipped Cream Cake
This whipped cream cake is a simple yet elegant dessert that’s sure to impress. Whether you’re serving it with fresh fruit, a dollop of whipped cream, or just a sprinkle of powdered sugar, it’s a lovely treat for any occasion!
Ingredients
- 2 1/4 cups (270 g) cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (200 g) granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
- 1/2 teaspoon almond extract
- 1 1/2 cups (360 ml) heavy whipping cream, cold
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Instructions
- Preheat the oven to 325°F (160°C). Thoroughly grease and flour a 10-inch tube pan (or use a baking spray with flour).
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the sugar and eggs until pale and slightly thickened (2-3 minutes). Mix in the extracts.
- With the mixer on low speed, gradually add the flour mixture, mixing just until combined.
- In another large bowl, beat the heavy cream with an electric mixer on medium-high speed until it forms soft peaks. Be sure not to over-whip.
- Fold about 1/4 of the whipped cream into the batter. Then gently fold in the remainder, taking care not to over-mix and deflate the whipped cream.
- Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a tester inserted in the center comes out clean.
- Let the cake cool in the pan for 15-20 minutes, then turn it out onto a wire rack to cool completely.
- Serve plain, dusted with powdered sugar, or with fresh berries and lightly sweetened whipped cream.
Notes
- To bake in a similarly sized Bundt pan, you'll likely need to reduce the baking time by 5-10 minutes.
- Store in an airtight container at room temperature up to 3 days.
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