Introduction
This Whipped Cake is known for its incredibly light, fluffy texture and rich yet airy flavor. Unlike traditional butter-based cakes, this one relies on whipped cream as the primary fat, giving it a soft, cloud-like crumb that stays moist for days. It is simple, elegant, and perfect for any celebration or everyday treat.
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Description
A tender, melt-in-your-mouth vanilla cake made by folding whipped cream into the batter, creating a naturally airy structure. This cake is mildly sweet, ultra-soft, and pairs beautifully with fruit, glaze, or frosting.
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Ingredients
For the Cake
2 cups heavy whipping cream (cold)
1 cup granulated sugar
3 large eggs (room temperature)
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Optional Toppings
Fresh berries
Powdered sugar
Light vanilla glaze
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Instructions
1. Preheat oven to 350°F (175°C). Grease and line an 8-inch or 9-inch round cake pan.
2. In a large bowl, whip the cold heavy cream until stiff peaks form.
3. In a separate bowl, whisk together eggs, sugar, and vanilla until pale and slightly thickened.
4. Gently fold the egg mixture into the whipped cream, keeping as much air in the mixture as possible.
5. In another bowl, sift together flour, baking powder, and salt.
6. Gradually fold the dry ingredients into the whipped mixture until just combined; do not overmix.
7. Pour batter into the prepared pan and smooth the top.
8. Bake for 28–35 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool completely before slicing. Dust with powdered sugar or add your preferred topping.
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Tips
Do not overmix once the dry ingredients are added; it reduces the fluffiness.
Eggs at room temperature blend better and help maintain volume.
Use cold heavy cream so it whips faster and more firmly.
A metal bowl helps the cream whip more efficiently.
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Variations
Lemon Whipped Cake: Add 1 tablespoon lemon zest and replace 2 tablespoons of cream with lemon juice.
Chocolate Whipped Cake: Replace 1/3 cup of flour with unsweetened cocoa powder.
Berry Swirl Cake: Gently fold in 1/2 cup fresh berries or berry purée before baking.
Almond Whipped Cake: Replace vanilla extract with almond extract for a delicate nutty flavor.
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Correction
If your cake turns out heavy or dense, possible corrections include:
Ensure you whipped the cream to stiff peaks before folding.
Use gentle folding motions to avoid deflating the batter.
Verify that your baking powder is fresh and active.
Avoid overbaking, which can dry the crumb.
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Enjoy
Slice, serve, and enjoy the lightest, softest whipped cake you will ever make. Perfect with tea, fresh fruit, or simply on its own.