This whipped cream cake is the perfect solution for a delicious breakfast, a special snack, or a last-minute dessert that will win everyone over.
Its uniqueness lies in the use of whipped cream directly in the batter, giving it a unique softness and delicacy. With just a few simple steps, you’ll achieve a fragrant, perfectly moist cake.
Perfect to enjoy plain, perhaps with a dusting of powdered sugar, or accompanied by fresh seasonal fruit, custard, or melted chocolate. In short, the ideal base to unleash your creativity.
Come bake with me. Enjoy the recipe, Giusi.
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- Difficulty: Very Easy
- Preparation time: 10 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 1 cup heavy whipping cream
- 2 eggs
- 7 tablespoons granulated sugar
- 1 tablespoon baking powder
Steps
In a large bowl, beat the eggs with the sugar using electric beaters. The goal is to achieve a light, fluffy, and frothy mixture.
Add the sifted flour and baking powder. Sifting is important to avoid lumps. Incorporate these dry ingredients into the egg and sugar mixture, continuing to work with electric beaters at low speed, just until mixed.The batter will be very thick, which is normal.
In another bowl, whip the fresh cream until it is semi-whipped. It shouldn’t be too stiff or too liquid; a “soft” consistency will be perfect to make it easy to incorporate.Add the semi-whipped cream to the main batter gently and a little at a time, mixing from bottom to top with a spatula. This movement is crucial to avoid deflating the mixture and to maintain all the incorporated air. The goal is to incorporate the cream without losing fluffiness.
When the mixture is smooth and homogeneous, pour it into a 9-inch round pan, previously buttered and floured (or lined with parchment paper). Spread it evenly.
For a touch of color and flavor, decorate the surface with about 100 grams (3.5 oz) of fresh blueberries. They will be a delightful contrast to the sweetness of the cake.
Bake the cake in a preheated oven at 350°F for about 35 minutes. Remember that every oven is different, so it’s always advisable to do the toothpick test: insert it into the center of the cake and if it comes out dry and clean, your cake is ready.
Let the cake cool before removing it from the pan and enjoy its fluffy lightness!
I hope you enjoy this recipe as much as I enjoyed creating and sharing it.
If you try it, let me know in the comments how it turned out and what pairings you chose.
See you soon.
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