Wednesday, May 4, 2011

Where's the butter?

That's precisely what you'll be thinking when you're told that there's no butter in this cake. This cake smells buttery, tastes buttery and looks buttery  just like any butter cakes. But instead of butter it uses whipped cream. The texture is very tender and velvety, way better than any butter cakes. You can even take a big greedy mouthful bite and that wodge of cake will glide down your throat ever so pleasantly. You don't need to reach out for a cup of water. My hats off to Rose Levy Beranbaum for such a lovely cake. Do check out my fellow blogger Jess's (Jess Kitchen) perfect looking cake here. I swear you'd definitey be itching to try out the recipe after looking at her beautiful cake.   

Whipped Cream Cake
(adapted from 'Rose's Heavenly Cakes's by Rose Levy Beranbaum )


225g cake flour
2 tsps baking powder
3/4 tsp salt
348g heavy cream (or uht dairy whipping cream with at least 35% - 40% fat content)
3 large eggs, at room temperature
1 tsp pure vanilla extract
225g superfine sugar (reduced to 175g)

  1. Grease and flour a 10-cup fluted pan or bundt pan. Preheat oven to 175C.
  2. In a medium bowl, whisk together the cake flour, baking powder and salt and then sift them together to make the mixture easier to incorporate.
  3. In another bowl, whip the cream, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form when the beater is raised.
  4. In a small bowl, whisk the egg and vanilla just until lightly combined.
  5. On medium-high speed, gradually beat the egg mixture into the whipped cream. The mixture will thicken into mayonnaise consistency (unless high-butterfat cream is used).
  6. Gradually beat in the sugar, it should take about 30s to incorporate it.
  7. Add half of the flour mixture to the cream mixture, and with a large spatula , stir and fold the flour until most of it disappear, continue with remaining flour mixture.
  8. Scrape the batter into the prepared pan and smooth the surface.
  9. Bake in preheated oven for 25-35mins, or until a wooden toothpick inserted in the center of the cake comes out clean and the cake springs back when pressed lightly in the centre.
  10. Let the cake cool in the pan for 10mins before unmolding and cool completely on a wire rack before serving.


  1. so that whipped cream is the magic ingredient here?.maybe i should try this too.

  2. Hi Cathy & Lena, whipped cream is indeed the magic ingredient. To think of it anything with cream is magical! haha


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