Whipped Cream Cake
- Cuisine: American
- Course: Dessert
Summary:
This is the cake that Debra Bruno's grandmother served for Debra's mother's 15th birthday. And it's the cake that she served her daughter when she turned 15. Debra's grandmother would make this cake by hand, but she takes advantage of modern electric mixers and parchment paper. The frosting, a seven-minute icing also from her grandmother's book, has a marshmallow-like flavor and consistency.
For an elegant presentation, you can create a four-layer cake by splitting each layer in half. If you do that, double the amount of frosting.
10 to12 servings
Ingredients:
For the cake- 3 cups sifted cake flour
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 2 cups heavy cream
- 4 eggs, beaten thick and lemon-colored
- 2 cups sugar
- 2 teaspoons vanilla extract
- 1 egg white
- 3/4 cup sugar
- 3 tablespoons cold water
- 1/2 teaspoon vanilla extract
Directions:
For the cake: Preheat the oven to 350 degrees. Lightly grease two 9-inch-round cake pans or line them with parchment paper.
In a medium bowl, sift the flour, salt and baking powder together. Set aside.
Using a hand-held or stand mixer on high speed, whip the cream until soft peaks form. Add the eggs, one at a time, beating until light and foamy. Add the sugar, then the vanilla extract. Gently incorporate the flour mixture into the egg mixture. Place half of the batter into each of the prepared cake pans and bake 30 to 35 minutes or until a toothpick inserted into the center of the cake has only loose crumbs attached. Transfer to a wire rack. After about 20 minutes, invert the cake layers on the rack to cool completely.
For the frosting: Place the egg white, sugar and water in the top of a double boiler or in a large bowl set over simmering water. With a hand-held mixer, beat on low speed for 7 minutes or until the mixture thickens and appears glossy. Add the vanilla extract and beat to incorporate.
Place one of the cooled cake layers on a serving platter. Spread on a thin layer of the frosting, then gently place the other cake layer on top. Spread the remaining frosting on the top and sides. Serve immediately or cover loosely with waxed paper and refrigerate until ready to serve.
Recipe Source:
Adapted from Washington freelance writer Debra Bruno, based on recipes in a cookbook handed down by her grandmother, "The American Woman's Cook Book," by Ruth Berolzheimer (Avon Books, 1941).
E-mail the Food Section with recipe questions.
(Julia Ewan)
