Yesterday, I decided to try a completely different type of cake. This one needs no butter..... but an inordinate amount of cream. In fact, my daughter said it was diabetes overload, with the quantity of cream needed. I must admit, the amount was pretty staggering, but this is what gives the cake a beautiful light and fluffy texture.
You will need 3 x 8 inch cake tins. Pre-set the oven to 350F (170C).
Ingredients:
700ml (3 cups) heavy whipping cream.
6 x large eggs.
395g (1&3/4 cups) granulated sugar.
1tsp vanilla extract.
450g (4 cups) self-raising flour, sifted.
1tbsp & 1tsp baking powder.
1tsp salt.
Method:
Pour all of the cream into a bowl and whisk by hand. I know this can be a bit of a pain, as it takes a while to thicken, but what you don't want is for it to be claggy thick, which is what will happen with an electric whisk.... trust me (wink, wink).
Once the cream has thickened slightly, crack three of the eggs in the bowl and whisk ever so gently. Maybe only 15 seconds or so. Then add the other three eggs and repeat the same process. What you are trying to do is to not deflate the cream.
Then, a spoonful at a time, add the sugar. Again being careful not to over mix. Add the vanilla next.
In a separate bowl, sift the flour/baking powder and salt together. Repeat this process twice. This makes it easier for the mixture to incorporate the flour, as it is nice and fine.
Slowly, with a spatula, fold the flour a bit at a time into the mixture, until you cannot see any traces of flour.
Once you are happy with the cake mix, divide into three and spoon into the three lined baking tins.
Bake in the centre of the oven for 30-35 mins.
Check that the cakes are fully baked by inserting a cake tester and ensuring that it comes out clean, with no bits of cake on it.
Frosting:
500ml (2 & 1/4 cups) heavy cream.
180g Philadelphia cheese.
200g icing sugar.
2 tsp vanilla extract.
Place all ingredients into a bowl and with an electric whisk, mix together until thickened and combined.
That simple ;-)
To assemble the cake, allow to cool in the tin for 10 mins and then turn out onto a flat surface. Layer the cakes with the frosting, reserving some for decoration.
I used a Wilton 1M tip to achieve the piped edging.
Decorate the three layered Vanilla White Cake, however you choose. Sprinkles, flowers or candles, if it's a birthday or special occasion.
Happy baking, everyone. Enjoy the long holiday weekend. Love, Sarah Xxx
Sounds great Sarah.
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