Rose Levy’s Whipped Cream Cake (Butterless) 鲜奶油磅蛋糕（零牛油）

吃起来像牛油蛋糕但却完全没用到牛油的蛋糕。

做这个蛋糕是为了清除冰箱里做Eggless Tiramisu剩下的鲜奶油。这蛋糕用100%的鲜奶油代替牛油，滋味有过之而无不及。其实把鲜奶油打发到油水分离后沉在底部的就是牛油，上面的水就是buttermilk。



蛋糕的口感比一般用creaming method做的牛油蛋糕更轻盈，更湿润，还有蛮重的奶香味，我觉得要是加了柠檬皮屑肯定更好吃。

如果你还在烦恼怎么解决用剩的鲜奶油，做这个蛋糕吧！你一定不会后悔，不过鲜奶油一定要是动物性的哦！

This beautiful pound cake is made with 100% heavy cream (dairy whipping cream), no butter is used. It tastes like butter cake but more milky. It is lighter and moister than the usual butter cake using creaming method. I think it goes well with citrus, so you can consider adding some lemon or orange rinds in the batter.

A good way to clear your dairy whipping cream, so what are you waiting for?

Rose Levy’s Whipped Cream Cake

Ingredients:
(A)
348g (1-½ cups) heavy cream, cold (I used Millac 38%)(see note 1)
(B)
3 large eggs, lightly beaten
1 tsp pure vanilla extract (I used Nielsen-Massey)
(C)
225g superfine sugar (I used 165g)
(D)
225g cake flour/ plain flour
2 tsp baking powder
¾ tsp salt

Method:

1) Grease and flour an 8”/9” metal tube pan/ bundt pan (I used 10” that’s why my cake is shorter). Preheat oven to 190C (175C if using a dark colour pan) (I preheat to 180C).

2) Whip (A) with an electronic mixer, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form when the beater is raised.

3) On medium-high speed, gradually beat in (B) into the whipped cream. The mixture will thicken into mayonnaise consistency (unless high-butterfat cream is used). Gradually beat in (C). It should take about 30 seconds to incorporate it.

4) Sift in half of (D) into the cream mixture and, with the whisk attachment stir and fold in the flour until most of it disappears. Add the rest of the flour mixture and continue folding and mixing until all traces of flour have disappeared. Using a silicone spatula or spoon, scrape the batter into the prepared pan. Run a small metal spatula or dull knife blade through the batter to prevent large air bubbles, avoiding the bottom of the pan. Smooth the surface evenly with a small metal spatula.

5) Bake in preheated oven for 25 to 35 mins, or until a wooden toothpick inserted between the tube and the side comes out completely clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.

6) Let the cake cool in the pan on a wire rack for 10 minutes. With a small metal spatula, loosen the top edges of the cake and invert the cake onto a wire rack.

Note:
1) Heavy cream is also known as dairy whipping cream (please do not use non-dairy cream). Rose suggested using 40% because the higher the fat, the finer and more tender the crumb will be but it is only available to bakeries and restaurants. I use 38% which I think is already pretty good.
2) Although Rose suggested not to chill the bowl and beaters for the heavy cream because the eggs will not emulsify as readily if the whipped cream is too cold, I think in our weather this is still necessary unless you are beating in an aircon room.
3) If you can’t beat till stiff peak, try to place the mixing bowl on top of a bowl of ices.
4) Be careful, not to over beat the cream, monitor closely if you are using a stand mixer.
5) Same as butter cake, this cake tastes the best on the next day or the day after next.
6) You may use a normal round or square pan for this but need to adjust the baking time accordingly, the baking time is probably longer.

(Recipe adapted from Real Baking with Rose)

Before and after “make up”. Which look you prefer?