Saturday, February 5, 2011

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.

39 comments:

CaThY said...

Wow Jess! Very pretty & soft cake! Yummy~ *^_^*

茄子 said...

哟!这个蛋糕,让人流口水了。Rose Levy 的食谱真的很棒,THE CAKE BIBLE买了一年,我只看了三份一而已,所以不敢买Rose's Heavenly Cakes,真要悔改了。。

Alice said...

wow jess! this is already in my must try list already! :)
thks!

♥LOVE2COOK♥ said...

Thanks for sharing Jess! I've bookmarked..;)

Hope U are having a great time there :)

travellingfoodies said...

well done! looks so yummy! nothing beats baking on a lazy day yeah? :)

love melody, love baking said...

The cake look really nice! Very nicely baked..

Mary said...

What a lovely job you did with this cake. I'm relatively new to your blog and just wanted you to how how much I enjoy the food and recipes you feature here. I love to visit and pick your brain. I hope you have a wonderful weekend. Blessings...Mary

Sharon @ Fun and Life said...

My goodness! Just look at the amazing texture of that cake! Looks absolutely delicious too! How about sending over a piece? ;) haha

Wen said...

Looks really very moist! Definitely love to try this recipe out too.

Jean said...

I'm a big fan of Rose Levy Beranbaum too! You can pick anything from her book and it's always gong to be a winner. The cake looks really yummy and tempting jess. Good job! :D

Jihyeon said...

nice cake! mind to give me some?

DG said...

The cake nicely baked, have even brown skin and it moist & delicious.

Honey boy said...

Wooo... must give this a try. My fridge has got a few packets of fresh double cream I bought from korea! Thanks for sharing dear. HAppy new year!

NEL, the batter baker said...

Amazing! Such a gorgeous cake, Jess. The texture looks divine.

j3ss kitch3n said...

thanks Cathy! 

茄子姐 呵呵你一定要试哦!

Alice try and post soon!

LOVE2COOK you are most welcome!

Alan haha yup yup!

PH thanks 

Mary thanks please drop by more often!

Sharon thanks! haha sure I'll be glad to 

Wen try try post soon!

Jean thanks! I'm a big fan of hers too!!

Jihyeon haha sure!

DG thanks 

Honey Boy haha try and post soon!

Eelin thanks!

Vivienne said...

happy new year jess!
this looks great - i def have this book on my list of to-buy's! that golden crust is a beauty! ;) and interesting that there's not butter too...

lena said...

hi jess, hope you had a good break and stay ever youthful! the colour and the crumbs look very good..a perfect cake!!

Jet said...

-wipes drool- The cake definitely looks moist and tender! Perfect color too. Thanks for sharing.

Yummy Koh said...

Photo well taken. The cake certainly looks fab - soft and make me want to have a slice. May I, please?

wendyywy @ Table for 2..... or more said...

Oh this was one of those that I've been wanting to make.
It's nice to see your beautiful results.
Wait til I get another half used carton of cream, then I'll try it.

Zoe said...

Happy Lunar New Year, Jess!

The colour of your cake is so perfect! The inside of the cake look so bright golden in colour...what an auspicious start of the Rabbit year to bake such a great cake!

Chunky Cooky said...

The colour and texture looks really perfect. Should taste very good too!

j3ss kitch3n said...

Happy CNY Viv! thanks!!

Lena Happy CNY! Thanks!

Jet thank you!

Chris haha please help yourself!

Wendy awaiting your post!

Zoe haha thank you!

Chunky Cooky yes it taste great!

鲸鱼蓝蓝蓝 said...

这个组织......看起来太棒了:)

j3ss kitch3n said...

鲸鱼, 呵呵这个组合真的是天下无敌呢!

crustabakes said...

I too have the RLB book and have this recipe bookmarked for the longest time. Your post has just conviced me to finally give this a shot. Beautiful cake!

sean said...

天下无敌!
如果我错过了会不会终生遗憾?????
嘻嘻。。。。

Jes's Deli Corner said...

I wish i can be like u can lying on the bed but no time at all. sob sob..Your cake looks wonderful.

Lacey @ dishfolio.com said...

Looks so good! Please share this with us over at dishfolio.com! :)

Angie's Recipes said...

A very moist cream cake! I love the texture.

j3ss kitch3n said...

crustbakes you really should try this out!

sean 呵呵会有一点哦!

Jes haha cny should rest more mah! hehehe

Lacey thanks =)

Angie thank you!

Honey Bee Sweets said...

Oh this is one of those must try recipes. :) interesting how it is quite similar to the Elvis Presly whipping cream cake. Guess adding whipping cream to pound cake is a known fact to make it super yum!

Little Inbox said...

This sounds new to me, but I really like the texture of the cake.

j3ss kitch3n said...

Bee yes it's almost similar to your elvis presly pound cake!

Little Inbox try it!

travellingfoodies said...

I saw finally saw the much raved Rose Levy's book at Kinokuniya today! But its mostly words :( I need those step-by-step pictures guides when it comes to recipes. Goes to show how much "imagination" I have. LOL

Quay Po Cooks said...

Jess, Congrats, you are one of the winners for my Valentine's give away. Please email me your postal address at quaypocooks@gmail.com Thanks for your participation. This cakes looks out of this world delicious! I want a piece! LOL!

j3ss kitch3n said...

Thanks Quay Po for hosting this giveaway and the chance for us to participate!

Sotong said...

Jess, what a beautiful cake! OMG such perfection. I'd definitely love to give this recipe a try. I wish I saw this post earlier. Was wondering what to do with my last remaining cream. I made scones with it just now. Dang!

Vivian - vxdollface said...

Made this last week and it went down like a treat! Superbly moist :)

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