This is similar with old-fashioned whipped cream cake is a delicious vintage recipe that still my favourite today! Super light and fluffy vanilla cake made with real and fresh whipped cream, it's creamy flavor like ice cream and light-as-air texture!
Ingredients
Egg yolks:
(A)
• 3 egg yolks
• 22g sugar
• 25g corn oil
• 6g vanilla extract
• 28g milk
• 5g milk powder
• 48g cake flour
Egg whites:
(B)
• 3 egg whites
• 1/4 tsp cream of tartar
or 1/2 tsp lemon juice
• 44g sugar
For the cream:
(C)
• 300ml fresh whipping / double cream
• 1 tbsp granulated sugar
• 6g vanilla extract
• 1 tbsp milk
Just adding a few tablespoons of fresh milk or cream to the grainy whipped cream and whisk it.
Over whisked cream have it looking smooth once again.
Topping:
(D)
Choose your favourite fresh fruits, as you desired
Method:
1) In a bowl, mix (A) egg yolks, sugar, corn oil, vanilla extract, milk and milk powder. Sift in the cake flour and whisk until smooth.
2) In a separate bowl, whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time until to a thick and stiff peak stage, about 3 minutes.
3) Folding cake batter into a whites, and mix until incorporated.
4) Pour the mixture into 7inch prepared tin with baking parchment and use a spatula to smooth it evenly into the corners.
5) Use a large baking pan for a hot water bath, no preheated oven 150°C and bake for 45 minutes.
6) Once cooked, leave to cool at least 15 minutes, and remove from the oven.
7) Whip the (C) double cream, whisk for about 2 minutes after adding sugar and beat until it is just thick enough to hold its shape and add vanilla extract for a little extra flavor. Refrigerate until ready to use.
8) Once the cake is cool, remove the lining. Cut the cake in half.
9) Use a sharp knife to cut the edges after apply in a single layer over cream and place second cake layer. Spread remaining whipped cream on cake top and decorate with fresh fruits. Return cake to the refrigerator until cream on cake is set, about 15 minutes.
10) Transfer the cake to a plate for serving. Any leftover cake can be covered and kept in the fridge for 2 days.
Helpful Tips:
1) Over whisked the cream, and have it looking smooth once again, add a few tablespoon of fresh milk or cream to the grainy whipped cream and simply whisk it.
2) Chill the bowl and whisk in the freezer before whisk the egg whites and making whipped cream.
3) Whipping cream doesn’t whip up as thickly as double cream.
4) It's fine to use cold eggs for baking, or you still can use room temperature eggs. The temperature of eggs will affects the baking time, and cold eggs will take longer to bake.
5) Chill the bowl and whisk in the freezer before whisk the egg whites and making whipped cream.
6) Cutting off the crusty edge from the sides.
7) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could crack on top.
8) Fold the batter into a egg whites. Cut the egg whites into the mixture. Don't stir and never use an electric mixer for this.
9) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
10) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.
11) Please understand that everyone's oven work differently.
You should also check the temperature of your oven. if not, your cake won't rise well.
12) You must refrigerate a cream cake while you spreads a layer of cream, and it doesn't melt or weep as quickly.
Recipe Source: Josephine's Recipes
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