I had bought a small pack of whipping cream, in the hope, that i would try my hands on cake decoration. Well, that din’t look like happening any time soon. I have also been thinking of making a ‘white cake’, the kind that is used in pastries. That’s the story behind this ‘whipped cream cake’.
The whipped cream cake, turned out super soft and spongy. Its moist and fluffy, and very very white inside. It requires very few ingredients and is super easy to make. I am sure you would enjoy baking it, as much as eating it.
Whipped Cream White Cake
I had bought a small pack of whipping cream, in the hope, that i would try my hands on cake decoration. Well, that din't look like happening any time soon. I have also been thinking of making a 'white cake', the kind that is used in pastries. That's the story behind this 'whipped cream cake'. The
Sieve the flour and baking powder together 2-3 times. Set aside.
Powder the sugar and mix it with the whipping cream. Beat well until the sugar dissolves completely.
Add the hot water and beat well again.
Mix in the pineapple essence and vinegar. Beat until combined. Set aside for 5 minutes.
Pre heat the oven at 180 degrees for 10 minutes.
Add the sieved flour to the wet ingredient mix and fold in gently, until no lumps are left.
Using a whisk, beat the mixture in a clockwise direction for exactly 30 seconds.
Pour into a greased and lined baking dish. [ you can use a 8 inch round tin for this recipe]
Bake at 170 degrees for 40-45 minutes, until the top gets a light golden hue and the sides of the cake start to leave the tin. [ You can insert a skewer and see if it comes out clean, at this point].
Unmold the cake after 10 minutes and transfer onto a wire rack to cool completely.
Slice once completely cooled.
Oven temperature and time may vary. Check on your cake after about half an hour of baking.
I used amul whipping cream for this cake. I am pretty sure it will turn out nice with fresh cream too [ in case you do not find whipping cream]. Non- diary whipping cream is something i am not too familiar with. But i am guessing that should work too. You might have to adjust the sweetness, in case the whipping cream you use has added sugar.
Don't worry about beating the cream too much or too less. I usually make cakes with oil and yoghurt, the whipping cream here simply takes care of their role in the cake.
The clockwise beating for 30 seconds trick- This is something i picked up from a vinegar based recipe ages ago. It helps the cake turn soft and fluffy. But do not over do it. 30 seconds on the clock , not more not less.