WHIPPED CREAM CAKE
This old-fashioned dessert from master baker Rose Levy Beranbaum's cookbook, "Rose's Heavenly Cakes," contains no butter or oil; instead, whipped cream gives the cake its melt-in-your-mouth texture and subtle floral flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees with rack set in lower third of the oven. Spray a 10-cup fluted metal tube or Bundt pan with cooking spray with flour; set aside.
- In a medium bowl, whisk together flour, baking powder, and salt. Sift flour mixture and set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, whip cream on low, gradually increasing speed to medium-high as cream thickens, until stiff peaks form.
- In a medium bowl, whisk together eggs and vanilla. With the mixer on medium-high, gradually add egg mixture; beat until thickened (like mayonnaise) and well combined. Gradually add sugar, about 30 seconds.
- Remove the whisk attachment from the mixer. Using the whisk attachment, gently fold half the flour mixture into the cream mixture until flour is dissolved and well combined. Repeat process with remaining flour mixture. Transfer batter to prepared cake pan; run a small metal spatula or dull knife through batter to prevent large air bubbles from forming, avoiding bottom of the pan. Smooth surface evenly with a small metal spatula.
- Transfer pan to oven and bake until a cake tester inserted into cake comes out clean and springs back when lightly pressed with your finger, 25 to 35 minutes. Transfer cake pan to a wire rack and let cool 10 minutes; cake will begin to shrink from sides of pan.
- Spray a wire rack with nonstick cooking spray. Using a metal spatula, loosen top edges of cake and invert onto prepared wire rack. Let cool completely. Sprinkle with powdered sugar and serve with whipped cream, if desired.
WHIPPED CREAM FOR VALENTINE CAKE
This recipe for whipped cream is for our romantic valentine cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 3
Steps:
- In the bowl of an electric mixer fitted with the whisk attachment, combine the cream, sugar, and vanilla. Beat on high speed until soft peaks form, about 5 minutes.
DEVIL'S FOOD CAKE WITH WHIPPED CREAM ICING
My son's favorite cake. Tastes like an inside-out Hostess Cupcake. Follow directions carefully to avoid lumps.
Provided by Golfcrazy
Categories Dessert
Time 1h8m
Yield 1 Cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Bake Duncan Hines Devil's Food Cake per package directions.
- While Cake is baking, mix milk and flour in sauce pan with wire whisk. Cook over medium high heat stirring with whisk constantly until it forms a thick paste. While this cools whip again to avoid lumps in about 5 minutes.
- Mix together softened butter & Crisco and beat with electric mixer for 4 minutes.
- Add sugar gradually and beat for another 4 minutes.
- Add cool milk and flour mixture gradually and beat for another 4 minutes. Add vanilla and almond extract at the end. This can be done to taste.
Nutrition Facts : Calories 725.6, Fat 45.7, SaturatedFat 15.4, Cholesterol 102.4, Sodium 664.4, Carbohydrate 75.9, Fiber 1.6, Sugar 49.9, Protein 7.2
EASY WHIPPED CREAM CAKE, CHINESE BAKERY-STYLE
This fluffy, tender whipped cream cake decorated with fruit is a staple of family celebrations. Learn how to make this festive Chinese bakery-style dessert.
Provided by Genevieve Yam
Yield 10-12 servings
Number Of Ingredients 13
Steps:
- Place a rack in middle of oven and preheat to 350°F. Butter two 9"-diameter cake pans with unsalted butter, room temperature, then dust with cake flour, shaking out excess. Beat 4 large eggs and 1½ cups (300 g) granulated sugar in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed until thick, pale, and doubled in volume, 5-7 minutes.
- Meanwhile, whisk together 1½ cups (173 g) cake flour, 2 tsp. baking powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl.
- Pour ¾ cup half-and-half into a heatproof measuring glass or small bowl and heat in microwave in 15-second bursts until hot but not bubbling at all. Pour in ¼ cup vegetable oil. (Alternatively, you can heat half-and-half in a small saucepan over medium before pouring in oil.)
- Reduce mixer speed to medium-low and, with motor running, gradually pour hot half-and-half mixture down sides of bowl; mix until combined. Gradually add dry ingredients, ¼ cup at a time, beating after each addition until just incorporated. Scrape down sides of bowl to make sure there are no dry floury bits. Divide batter between prepared pans; smooth surface.
- Bake cakes, rotating pans front to back halfway through, until risen by 1" and golden brown on top, 15-20 minutes. (These are very light cakes and may not spring back when gently pressed.) Transfer pans to a wire rack and let cakes cool in pans 30 minutes. Run a small knife or offset spatula around inside of pans to loosen cakes, then turn out onto a parchment-lined baking sheet. Let cool completely.
- Once cakes are cool, beat 4 cups heavy cream, ¾ cup (83 g) powdered sugar, and ¼ tsp. Diamond Crystal or Morton kosher salt in clean bowl of stand mixer fitted with clean whisk attachment on medium-high speed until medium peaks form, about 3 minutes.
- Place 1 cake layer on a large plate or cake stand and spread a 1" layer of whipped cream on top with a small offset spatula. Arrange 1 cup sliced hulled strawberries in a single layer over whipped cream. Place second cake layer on top and spread top and sides of cake generously with whipped cream.
- Transfer remaining whipped cream to a piping bag fitted with the tip of your choice or a resealable plastic bag with a corner snipped off, if desired, and decorate top of cake with swirls or other patterns. Arrange fresh fruit (such as sliced strawberries and kiwis and/or whole raspberries and/or blueberries). Chill cake 1 hour before serving.
WHIPPED CREAM VALENTINE CAKE
This easy impressive layer cake is great for any special loved one, Valentine's day or not. From Lion House Cookbook.
Provided by akgrown
Categories Dessert
Time 30m
Yield 12-14 serving(s)
Number Of Ingredients 6
Steps:
- Cut angel food cake into 3 horizontal layers.
- Drain juice from thawed berries into a small bowl. Sprinkle gelatin over juice and allow to stand until softened.
- Set small bowl in a larger bowl of hot water and stir until gelatin dissolves. Combine gelatin muxture with berries and cool slightly. (if mixture cools too much, gelatin will set.).
- Add sugar and vanilla to whipped cream. Fold berries into cream. (It may seem too juicy but it will soon set up.)
- Alternate cake layers with generous layers of cream mixture. Adjust top cake layer and spread remaining cream over entire top and sides of cake. Refrigerate until firm.
Nutrition Facts : Calories 286.1, Fat 14.9, SaturatedFat 9.2, Cholesterol 54.3, Sodium 269.6, Carbohydrate 35.1, Fiber 0.6, Sugar 18.9, Protein 4.4
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