Whipped Cream Cake

• porce: Makes one 9-inch cake
• aktivní čas: 20 minutes
• celkový čas: 1.25 hours

Ingredience

260 grams (2 cups) all-purpose flour, plus more for the pan

2 teaspoons baking powder

1/2 teaspoon table salt

3 large eggs

2 teaspoons vanilla extract

1 ½ cups cold heavy cream or whipping cream

268 grams (1¼ cups) white sugar

Powdered sugar, for dusting (optional)

Pokyny

Heat the oven to 325°F with a rack in the middle position.

Mist the bottom and sides of an 9-inch springform pan with cooking spray. Line the bottom with a round of kitchen parchment, then mist the parchment. Dust the pan with flour, then knock out the excess.

In a medium bowl, whisk together the flour, baking powder and salt. In a 1-cup liquid measuring cup or a small bowl, whisk together the eggs and vanilla.

In a stand mixer with the whisk attachment, whip the cream on medium-high until it holds stiff peaks, 1 to 2 minutes. With the mixer running on low, gradually add the sugar, scraping the bowl as needed.

With the mixer running on medium, drizzle in the egg mixture, then beat until well combined and the mixture is light and fluffy, 1 to 2 minutes. Scrape the bowl.

With the mixer running on low, add the flour mixture about a scant ¼ cup at a time. Mix for about 15 seconds. Detach the bowl from the mixer and fold the batter with a silicone spatula, scraping along the bottom and sides of the bowl to ensure no pockets of flour remain; the batter will be thick.

Scrape the batter into the prepared pan, then spread it into a roughly evenly layer. Insert the blade of a butter knife straight down into the batter, stopping short of touching the bottom, then move it in swirls, avoiding the sides of the pan; this will eliminate some large air pockets. Now spread the batter into an even layer and rap the pan against the counter a few times to release air bubbles near the surface.

Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 45 to 50 minutes if the pan has a dark finish or 55 to 60 minutes if the pan is light colored.

Cool in the pan on a wire rack for 15 minutes. Run a thin-bladed knife around the edges of the cake to loosen, then remove the pan sides. Cool completely.

Invert the cake onto the rack, then remove the pan base and peel off and discard the parchment. Re-invert onto a platter. If desired, dust with powdered sugar just before serving.

Poznámky

Don't overmix the batter after the dry ingredients are added to prevent the development of gluten, which will toughen the crumb of the cake. Finish the mixing by folding with a spatula, making sure to scrape the bottom and side of the bowl.