This super popular cake utilizes whipping cream as the fat in the recipe: no butter or oil are used! The butterfat in the whipping cream works perfectly to create a tender, moist cake that lends itself to many different flavor combinations.
The recipe calls for vanilla extract, which I used, and then I added a teaspoon of almond extract to my batter. The resulting flavor is subtle and delicious.
This cake would do equally as well with some lemon zest and lemon extract or orange zest and orange extract. A final dusting of powdered sugar and this cake is perfect for any occasion. It just may become your “go-to cake”!
Here is how you can make if yourself:
You can find the entire recipe here. The recipe states that you can use cake flour or all purpose flour. I would highly suggest using the cake flour for the most tender crumb.
Start by spraying a 10 cup bundt pan with Pam For Baking and set aside. Preheat oven to 375 degrees or 350 degrees if your pan is dark in color.
Whisk together the cake flour, baking powder and salt. Set aside.
In a measuring cup, lightly whisk the eggs with the vanilla extract (and almond extract if you are using) until combined. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat the whipping cream until stiff peaks form. Gradually beat the egg mixture into the whipped cream until the mixture resembles the texture of mayonnaise. Gradually beat in the sugar until incorporated.
Detach bowl and whisk attachment from the stand. Add some of the flour mixture and fold into the whipped cream mixture by hand using the whisk attachment. Keep adding the flour and folding together until no streaks of flour are visible.
Using a rubber spatula, give the mixture one last fold and then pour into the prepared bundt pan. Run a butter knife thru the batter to remove any air bubbles.
Bake for approximately 25 – 35 minutes or until a toothpick inserted into the cake comes out clean. Let the cake cool for 10 minutes then run a knife around the edges of the pan and invert onto a wire rack to cool completely. Serve with more whipped cream or just a dusting of powdered sugar.
BTW: This cake freezes beautifully: Cut cake into sections, wrap in plastic wrap then store in a ziplock baggie in the freezer. Make sure to thaw the cake IN the ziplock baggie on the kitchen counter to avoid condensation on the cake.