Light and Tender Whipped Cream Cake Recipe

Name: Light and Tender Whipped Cream Cake Recipe
Total time: 45 mins
Ingredients: 1.75 cups cake flour; 2.5 teaspoons baking powder; 0.5 teaspoon salt; 1.5 cups heavy cream; 1.3329999446869 cups white sugar; 2 eggs; 1 teaspoon vanilla extract

This Whipped Cream Cake is exceptionally light and tender, thanks to cake flour and whipped cream. It's also a fantastic way to use up leftover cream! Enjoy it with your favorite frosting or fresh berries for a simple yet elegant dessert.

Total time45 mins
Prep time20 mins
Cook time25 mins
Yield1 (2-layer) 8-inch cake, 10

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Servings

Ingredients

1.75 cups cake flour
2.5 teaspoons baking powder
0.5 teaspoon salt
1.5 cups heavy cream
1.33 cups white sugar
2 eggs eggs
1 teaspoon vanilla extract

Instructions

Preheat your oven to 375 degrees F (190 degrees C) and prepare two 8-inch cake pans by greasing and flouring them. Gather all your ingredients for easy access.
In a mixing bowl, sift together the cake flour, baking powder, and salt. Set this dry mixture aside.
In a large bowl, whip the heavy cream and sugar with an electric mixer until stiff peaks form. Then, beat in the eggs one at a time, followed by the vanilla extract.
Gently fold the dry flour mixture into the wet ingredients, mixing only until just combined. Be careful not to overmix.
Divide the cake batter evenly between the prepared cake pans. Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely.

Nutrition

Calories: 333 kcal
Fat Content: 14 g
Fiber Content: 0 g
Sugar Content: 27 g
Sodium Content: 234 mg
Protein Content: 4 g
Cholesterol Content: 86 mg
Carbohydrate Content: 48 g
Saturated Fat Content: 9 g
Unsaturated Fat Content: 0 g