Whipped Cream Cake: Recipe for a Light and Wonderful Dessert
There’s one problem with cakes: the time it takes to prepare them. Well, two problems, the time, and the unfortunate chance of failure. Well, if you’re just a little bit careful, this cake solves the first and pretty much the second. Whipped Cream cake, a recipe we’ll be adapting from the incomparable Rose Levy Beranbaum, is easy to get right, quick to put together, and, with some thermal advice, perfect for even a weeknight dessert. Let’s jump right on in and get baking!
What is whipped cream cake?
We’d never come across this method of cake baking before and were delighted to find it in Rose’s book. It’s very much like an angel food cake, but the whipped medium isn’t egg whites—it’s whipped cream. There are differences, of course, but the main structural-and-mixing idea of this cake is sifted flour folded into a whipped medium. And the results are beautiful!
Because there is very little mixing of the flour, there is almost no gluten development, so the cake is perfectly cakey, not at all bready or chewy.
Thermal needs for whipped cream cake
There are a few places where thermal care is called for in this cook, and the first is with the cream. Cream whips best when it is cold, so it’s important that you keep the cream in the fridge until you’re ready to begin the process.
Then there are the eggs. You whisk the eggs together with the vanilla and the orange zest, and they will yield to that whisking better if they are at room temperature. If you forget to put them on the counter a half hour before baking, just submerge them in a glass of warm (100°F) water for a few minutes.
Finally, there is the baking itself. This cake needs a strong oven spring to give it lift from all the air whipped into the cream, so we’re cooking it at 375°F (191°C). It’s important to know that your oven is cooking at the temperature it says it is, so you may want to run a test on your oven using Square DOT® before you cook.
The cake bakes for about 25–35 minutes, and we started checking the internal temperature at 25 minutes. Yes, that’s right, cakes have an internal doneness temperature! You can try your hand at a toothpick, but actual temperature knowledge is far more reliable. We were looking for an internal temperature between 200 and 205°F (93 and 96°C) in the coolest part of the cake with our Thermapen® ONE. If you find a temperature that is lower, keep cooking.
Cool your cake
For the cake to properly dislodge from the tube pan, let it sit undisturbed for 10 minutes before you attempt a flip. Then invert the pan onto a colling frack (spraying the rack with a little non-stick spray first is a good idea). Then let it it for another few minutes to continue to vent steam and heat. Sprinkle it with powdered sugar and serve it up!
This cake is a must-try. It’s easy to make, and the tasty-to-effort ratio is extremely high. The few critical temperatures are, yes, critical, but with the aid of your Thermapen ONE, not hard to achieve. We loved it served with a little sweet whipped cream with orange zest in it, but you can ice it or serve it as is, sprinkled with a little powdered sugar. It’s an absolute delight. Give it a try, share it with those you love, and happy cooking!
Whipped Cream Cake Recipe
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 minutes
Description
Adapted from Rose Levy Beranbaum’s book, Rose’s Heavenly Cakes.
Ingredients
- 8 oz (by weight) cake flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 C heavy cream (cold)
- 3 large eggs (room temp)
- Zest of 1 orange, grated
- 1 tsp vanilla extract
- 8 oz (by weight) sugar
Instructions
- Preheat your oven to 375°F (191°C).
- Prepare a tube pan by spraying it with nonstick spray or oiling it, then coating the oil with a dusting of flour.
- In a stand mixer fitted with the whisk attachment, whip the cream until it reaches the stiff-peaks stage.
- While the cream whips, whisk together the flour, baking powder, and salt. Also whisk together the egg, vanilla, and orange zest.
- When the cream is whipped, stream the egg mixture into the mixer while it runs at medium speed. You should end up with something the consistency of mayonnaise.
- Once the egg is well combined, gradually mix in the sugar, also on medium speed, until incorporated.
- Remove the bowl from the mixer and add half the flour mixture. Fold it in using a silicone spatula.
- Add the remaining half of the flour mixture and fold it in, as well.
- Pour the mixture into your prepared tube pan and smooth it down.
- Bake for 25–35 minutes.
- Check the cake’s internal temperature at 25 minutes. We’re looking for a pull temp of about 200°F (93°C). If you don’t see any temps lower than that, the cake is done!
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then invert it onto a cooling rack to remove it from the pan.
- Allow to cool for at least 10 more minutes, then top with a dusting of powdered sugar.
- Slice and serve, maybe with some orange-scented whipped cream!
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