Whipped Cream Cake

2 1/4 cups (225 grams) cake flour 
1 1/2 teaspoons baking powder 
3/4 teaspoon salt
1 1/2 cups cold whipping cream
3 eggs 
1 teaspoon vanilla 
1 cup (225 grams) sugar

Heat oven to 350 degrees.

Whisk the cake flour, baking powder, and salt together in a small bowl and set aside. 

Add the cream to an electric mixer bowl and beat on high until it reaches stiff peaks. While beating, add in eggs one at a time, and vanilla. Slowly pour in the sugar while continuing to beat.

Turn the mixer off and sprinkle the flour mixture over the cream mixture. Use a spatula to fold until no dry flour remains. 

Scrape into a 10-cup bundt pan sprayed with baker's joy spray. Place on the middle oven rack and bake for 25-35 minutes until the top springs back when gently pressed. 

Cool in the pan 10 minutes, then invert onto a wire rack to cool completely.

Comments