Whipped Cream Cake
A light and delicate vintage cake that gets its rich flavor from the use of freshly whipped cream in the batter, with a filling of freshly whipped cream and ripe strawberries and topped with even more freshly whipped cream and strawberries for garnish.
Equipment
- mixing bowls of various sizes
- 2 - 8" round baking pans
- parchment paper
- cooking spray
Ingredients
For the Cake
- 2 cups cake flour
- 1 1/2 cups granulated sugar
- 2 1/2 teaspoons baking powder
- 1 cup cold heavy whipping cream
- 2 teaspoons vanilla extract
- 1/2 cup cold water
- 3 egg whites, room temperature
- 1/2 teaspoon cream of tartar
For the Filling & Topping
- 3 cups cold heavy whipping cream
- 1/2 cup powdered sugar, sifted
- 2 teaspoons vanilla extract
- 1 cup chopped fresh strawberries
- additional fresh strawberries, diced or sliced for garnish (optional)
Instructions
For the Cake
- Cut parchment paper to line cake pans and grease well.
- Sift the 2 cups cake flour, 1 1/2 cups granulated sugar and 2 1/2 teaspoons baking powder into a medium sized bowl.
- In a large mixing bowl that has been chilled, beat 1 cup cold heavy whipping cream with a mixer on high until soft peaks form. Add in 2 teaspoons vanilla extract
- In a separate large mixing bowl, place 3 egg whites, room temperature and 1/2 teaspoon cream of tartar. Using a mixer, mix on high until stiff peaks form.
- Using a spatula, gently fold the sifted dry ingredients into the whipped cream and alternate with the 1/2 cup cold water (scooping from the bottom-up), in three separate additions beginning and ending with the dry ingredients until combined.
- Using a spatula, gently fold in the beaten egg whites into the batter (scooping from the bottom-up), in three separate additions until no streaks of egg whites are visible.
- Divide batter evenly into prepared cake pans and allow to sit for 5 minutes, then gently tap on the counter to release large air pockets.
- Bake at 350°F for 22-25 minutes until a toothpick inserted in the center of the cakes comes out clean. Do not overbake.
- Allow to cool in cake pans no longer than 10 minutes, then turn out onto wire rack to cool completely before assembling cake. Remove parchment paper from cake layers before assembling.
For the Filling and Topping
- In a large mixing bowl that has been chilled, beat the 3 cups cold heavy whipping cream with 1/2 cup powdered sugar, sifted until soft peaks form.
- Mix in the 2 teaspoons vanilla extract until combined.
- In medium sized mixing bowl, combine 1 1/2 cups of the whipped cream with 1 cup chopped fresh strawberries. Spread in between the two cake layers.
- Use the remaining whipped cream to cover the top and sides of cake. Garnish with additional fresh strawberries, diced or sliced for garnish (optional) .
Notes
- Do not over whip the whipping cream; only beat until soft peaks form. Make sure your bowl and beaters are chilled prior to whipping the cream.
- Pasteurized egg white product (in a carton) does not work well for this recipe.
- The cake layers can be baked ahead of time before it is assembled; store unfrosted cake in an airtight container.
- Other fresh berries can be used for this cake. Make sure you are using fresh and not frozen berries, as frozen berries contain too much liquid when thawed.
- Consume within 48 hours after making; chill frosted cake in an airtight container.
- Makes 12 larger or 16 smaller slices.
Nutrition
Serving: 1large sliceCalories: 469kcalCarbohydrates: 49gProtein: 5gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 112mgPotassium: 138mgFiber: 1gSugar: 33gVitamin A: 1168IUVitamin C: 8mgCalcium: 107mgIron: 0.4mg
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