Whipped Cream Cake

although there is no butter, the amount of butterfat contained in the cream is considerably higher than the amount of butter in my basic butter cakes. Reformulating the recipe to work in a budt pan did wonders for improving the texture. It is now one of my top favorite cakes.

Instructions

PREHEAT the oven and Preapare the pan

20 minutes or longer before baking, set the oven rack in the lower tird of the oven . set to oven to 375 degrees F. Coat the pan with baking spray and flour.

Mix the dry ingredients

In a bowl, whisk together the flour, baking powder, and salt and then sift the mixture onto apiece of parchment to make it easier to incorporate.

Mix the liquid ingredients

mix eggs, vanilla with a whisk until lightly combined.

Make the batter

in a stand mixer fitted with the whisk beater, whip the cream on medium-high speed until stiff peaks form. Change to medium-low speed, and gradually add in the egg mixture and beat for 2 minutes. the mixture will thicken to look like mayo. Slow add in sugar. Remove from stand mixer and fold in the the flour mixture by hand with a spatula. fill pan with mixture.

Bake the Cake

Bake for 25 to 35 minutes, or until a wooden toothpick inserted in the center of the cake return clean. the cake should start to shrink from sides of the pan.

cool and unmold the cake

let the cake cool in the pan on a wire rack for 10 minutes. invert the cake onto a wire rck has been lightly coated with nonstick cooking spray. Cool completely.

this is from Chef Anthony Stella