Whipping Cream Cake
Whipping cream cake: dense, sweet treat with a cookie-like base, no leavening agents. Rich flavor, decadent texture, irresistible indulgence! This recipe is for more experienced bakers.
- Total Time: 1 hour 35 minutes
Ingredients
Scale
- 1 cup of butter
- 3 cups of granulated sugar
- 6 egg(s)
- 3 cups of flour
- 1/2 pint of heavy cream
- 2 teaspoons of vanilla extract
Instructions
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Beat butter and sugar for 5 minutes or more until very soft and fluffy.
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Add eggs, one at a time beating well after each one.
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On a low setting, mix in flour and whipping cream a little at a time, alternating between the two. It’s important to mix this slowly and gently.
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Add vanilla.
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Starting with a cold oven, bake at 325°F (163°C) for one hour and 15 minutes. Test for doneness with a wood skewer. The density of this cake changes throughout the cake so it is important to test for doneness.
Notes
Do not preheat the oven – this cake is started in a cold oven. Because there are no leavening agents, it is important to whip thoroughly to create volume.
Equipment
- mixer
- mixing bowl(s)
- measuring cup
- measuring spoons
- Bundt cake pan
- Prep Time: 20
- Cook Time: 1 hour 15 minutes
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