Whipped Cream Cake
Ingredients (8″ or 9″ two-layer cake):
- 2 cups cake flour
- 1½ cups sugar
- 2½ tsp baking powder
- 1 cup cold heavy cream (for batter)
- 2 tsp vanilla extract
- ½ cup cold water
- 3 egg whites + ½ tsp cream of tartar
- Filling & Topping: 3 cups whipped cream, ½ cup powdered sugar, vanilla + fresh strawberries.
Steps:
- Preheat to 350 °F (175 °C); grease and line 2 pans.
- Beat cold cream + vanilla until soft peaks form.
- Whip egg whites + cream of tartar to stiff peaks.
- Gently fold dry ingredients alternately with water into cream, then fold in egg whites.
- Divide and bake 22–25 min until lightly golden. Don’t overbake—cake must stay tender.
- Cool before layering with sweetened whipped cream and berries; frost top and sides.
🛠 Whipped Cream Cake Tips & Variations
- Use cold tools: Chill bowls/beaters to get cream to soft peaks faster.
- Stabilize frosting: Add sour cream, crème fraiche, or instant pudding mix to prevent weeping.
- Decorations: Pipe rosettes, borders, or add fruits, chocolate shavings, nuts, or edible flowers.
- Flavor twist: Use mascarpone or cream cheese in filling, or add cocoa for a chocolate version
