Whipping Cream Cake Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch pans. Sift together the cake flour, baking powder and salt. Set aside.
• Using an electric mixer, whip the cream with the sugar until stiff peaks form. Beat in the eggs, then stir in the vanilla. Fold in the flour mixture, mixing just until incorporated.
• Pour batter into prepared pans. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
• In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes, scraping down bowl occasionally. The mixture should be noticeably lighter in color. Add eggs one at a time, beating well with each addition.
• Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.
• Spread batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in pan for 15 minutes.
• Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners' sugar and serve with fruit or by itself.

Steps:

• Butter and flour a 10 inch tube or bundt pan.
• Thoroughly cream together sugar and butter.
• Add eggs 1 at a time, beating well after each addition.
• Mix in half the flour, then the whipping cream, then the other half of the flour.
• Add Vanilla.
• Pour into prepared pan.
• Set in COLD oven and turn heat to 350ºF.
• Bake 1 hour to 70 minutes, until a sharp knife inserted in cake turns out clean.
• Cool in pan 5 minutes.
• Remove from pan and cool thoroughly.
• Wrapped well, this cake will keep for several days.
• Note: while the original recipe did not suggest this, when I'm in the mood for something different I will add a teaspoon or two of orange or lemon extract for a lemon or orange pound cake.

Steps:

• Preheat oven to 375 degrees with rack set in lower third of the oven. Spray a 10-cup fluted metal tube or Bundt pan with cooking spray with flour; set aside.
• In a medium bowl, whisk together flour, baking powder, and salt. Sift flour mixture and set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, whip cream on low, gradually increasing speed to medium-high as cream thickens, until stiff peaks form.
• In a medium bowl, whisk together eggs and vanilla. With the mixer on medium-high, gradually add egg mixture; beat until thickened (like mayonnaise) and well combined. Gradually add sugar, about 30 seconds.
• Remove the whisk attachment from the mixer. Using the whisk attachment, gently fold half the flour mixture into the cream mixture until flour is dissolved and well combined. Repeat process with remaining flour mixture. Transfer batter to prepared cake pan; run a small metal spatula or dull knife through batter to prevent large air bubbles from forming, avoiding bottom of the pan. Smooth surface evenly with a small metal spatula.
• Transfer pan to oven and bake until a cake tester inserted into cake comes out clean and springs back when lightly pressed with your finger, 25 to 35 minutes. Transfer cake pan to a wire rack and let cool 10 minutes; cake will begin to shrink from sides of pan.
• Spray a wire rack with nonstick cooking spray. Using a metal spatula, loosen top edges of cake and invert onto prepared wire rack. Let cool completely. Sprinkle with powdered sugar and serve with whipped cream, if desired.

Steps:

• Cream butter and sugar in mixer bowl until light and fluffy.
• Add the eggs, flour, and whipping cream-mix well.
• Stir in flavorings.
• Spoon into a greased and floured bundt pan.
• Bake at 325 degrees for about an hour or until cake tests done. Cool in the pan for several minutes.
• Invert onto a wire rack to cool completely.
• Garnish with powdered sugar, berry sauce, ice cream, or whatever strikes your fancy.
• It is also excellent "unadorned."

Steps:

• Preheat oven to 350 degrees F.
• In a medium deep bowl, beat eggs, vanilla extract and salt for 2 minutes until frothy.
• Add the sugar a 1/4 cup at a time to the frothy eggs and continue to beat until thick and pale yellow - this will take at least 5 minutes.
• In another bowl whip the cream until thickish - NOT stiff!
• Add the the egg and sugar mixture and the lemon zest to the whipped cream and beat until well blended.
• Lastly sift in the cake flour together with the baking soda and baking powder.
• Pour batter into a sprayed and floured 9 x 5 x 3 inch loaf pan.
• Bake for 35 to 45 minutes until wooden pick tests clean.
• Brush with glaze while warm.
• GLAZE: (Optional) - over medium heat dissolve 1/4 sugar in lemon juice. Brush or pour over loaf.
• Serve by the slice with macerated berries and a dollop of whipped cream.

Steps:

• Preheat the Oven:
• Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 375°F (350°F if using a dark pan).
• Mix the Dry Ingredients:
• In a medium bowl, whisk together the cake flour, baking powder, and salt and then sift them together to make the mixture easier to incorporate.
• Mix the Liquid Ingredients:
• In the bowl of a stand mixer fitted with the whisk beater, whip the cream, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form when the beater is raised.
• In a medium bowl, whisk the eggs and vanilla just until lightly combined.
• On medium-high speed, gradually beat the egg mixture into the whipped cream. The mixture will thicken into mayonnaise consistency (unless high-butterfat cream is used). Gradually beat in the sugar. It should take about 30 seconds to incorporate it.
• Make the Batter:
• Detach the bowl and whisk beater from the stand. Add half the flour mixture to the cream mixture and, with the whisk attachment stir and fold in the flour until most of it disappears. Add the rest of the flour mixture and continue folding and mixing until all traces of flour have disappeared. Using a silicone spatula or spoon, scrape the batter into the prepared pan. Run a small metal spatula or dull knife blade through the batter to prevent large air bubbles, avoiding the bottom of the pan. Smooth the surface evenly with a small metal spatula.
• Bake the Cake:
• Bake for 25 to 35 minutes, or until a wooden toothpick inserted between the tube and the side comes out completely clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
• Cool and Unmold the Cake:
• Let the cake cool in the pan on a wire rack for 10 minutes. With a small metal spatula, loosen the top edges of the cake and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. Cool completely. The cake requires no adornment, but I love to serve it with a light dusting of powdered sugar or a large dollop of lightly sweetened Whipped Cream.

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the extracts. Add flour alternately with cream, beating just until combined., Pour into two greased and floured 9x5-in. loaf pans. Bake at 325° for 80-85 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Serve with fruit if desired.

Steps:

• In a 1-1/2-qt. bowl, combine cream, cocoa and sugar; stir until well mixed. Refrigerate 8 hours or overnight. With an electric mixer, beat the cream mixture on low speed until frothy; increase speed to high and beat until stiff. Using a serrated knife, split cake into two horizontal layers. With the tines of a fork, remove a portion from the cut sides of the top and bottom layers to form a tunnel when the layers are place together. Frost entire cake with remaining whipped cream. Chill. Cake may be prepared a day ahead.

Steps:

• Preheat oven to 350 degrees.
• Grease a bundt pan, set aside.
• Beat butter at medium speed with an electric mixer until creamy.
• Gradually add sugar, beating well.
• Add eggs, one at a time, beating well after each addition.
• Combine cream, cream or tartar and vanilla.
• Add to butter mixture alternating with flour, beating at low speed until blended.
• Pour batter into bundt pan and bake for l hour or until toothpick inserted in the center comes out clean.
• Cool in pan on a wire rack for 10-15 minutes.
• Remove from pan and transfer to a serving platter.
• Pour glaze over warm cake.
• To glaze: combine powdered sugar, water, vanilla and almond brickle chips in a bowl, stir until well blended.

Steps:

• For the cake: Beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating until blended after each addition.
• Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition. Stir in vanilla. Pour batter into 2 greased and floured 8" round cake pans.
• Bake at 350° for 26 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Wrap and chill cake layers at least 1 hour or up to 24 hours. (This step enables you to split layers with ease.).
• For the frosting: Melt butter in a 3-qt. saucepan over medium heat. Add brown sugar; bring to a boil, stirring constantly. Stir in whipping cream and vanilla; bring to a boil. Remove from heat, and let cool 1 hour. Transfer to a mixing bowl.
• Sift powdered sugar into icing. Beat at high speed with an electric mixer until creamy and spreading consistency.
• Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer on a cake plate. Spread with 1/2 cup Whipped Cream Caramel Frosting. Repeat procedure with remaining 3 layers. Frost sides and top of cake with remaining frosting. Decorate cake with broken toffee bars and chocolate-covered almonds. Store in refrigerator.