Not To Be Missed - Rose Levy's Whipped Cream Cake

Wishes from j3ss kitch3n! Happy Rabbit Year Everyone! Hope all of your are enjoying yourselves! I've been lazing on my bed since day 1 of Lunar New Year, i finally got up to bake a cake! Rose Levy is not a stranger in the bloggers' kitchen, her Cake Bible and Rose's Heavenly Cakes are one of the most raved books around, I'm no exception, the results are the work of excellence! Have a look!
 

Aint' they gorgeous?? Golden Brown Skin and Golden Yellow Flesh, such a delightful color combi! I fell in love with it! tender, moist and soft the dairy cream made up for the absence of butter, its seriously heavenly!

Quoted by Rose Levy:

"The result is a perfectly even and exceptionally moist and tender cake".

Whipped Cream Cake
(adapted from Rose Levy Beranbaum Rose's Heavenly Cakes)

Ingredients

225g cake flour
2 tsps baking powder
3/4 tsp salt
348g heavy cream or uht dairy whip cream with at least 35% - 40% fat content
3 large eggs, at room temperature
1 tsp pure vanilla extract
225g superfine sugar (reduced to 175g)

Method:

1. Grease and flour a 10-cup fluted pan or bundt pan. Preheat oven to 175C.
2. In a medium bowl, whisk together the cake flour, baking powder and salt and then sift them together to make the mixture easier to incorporate.
3. In another bowl, whip the cream, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form when the beater is raised.
4. In a small bowl, whisk the egg and vanilla just until lightly combined.
5. On medium-high speed, gradually beat the egg mixture into the whipped cream. The mixture will thicken into mayonnaise consistency (unless high-butterfat cream is used).
6. Gradually beat in the sugar, it should take about 30s to incorporate it.
7. Add half of the flour mixture to the cream mixture, and with a large spatula , stir and fold the flour until most of it disappear, continue with remaining flour mixture.
8. Scrape the batter into the prepared pan and smooth the surface.
9. Bake in preheated oven for 25-35mins, or until a wooden toothpick inserted in the center of the cake comes out clean and the cake springs back when pressed lightly in the centre.
10. Let the cake cool in the pan for 10mins before unmolding and cool completely on a wired rack before serving.