• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Polish Housewife

Polish recipes served up with tidbits of folklore, customs, and history

  • Home
  • Polish Recipes
    • Polish Breads
    • Polish Soups
    • Polish Mains & Sides
    • Polish Desserts
    • Polish Pantry
    • Polish Beverages & Liqueurs
  • For Diabetics
    • T2DM – Mains and Sides
    • T2DM – Desserts
    • T2DM – Menu
    • T2DM – Tips and Techniques
    • T2DM – Products I Use
  • Travel
    • PH Tour Groups
    • Planning Your Trip
    • Destinations in Poland
    • Destinations near Poland
    • Travel with Pets
  • Cookbook
  • Poland in USA
    • Polish Festials
    • Polish Stores/Delis
    • Polish Restaurants
    • Polish Churches
    • Polish Clubs
  • About
  • New? Start Here

Whipped Cream Cake

February 23, 2010 by Lois Britton 9 Comments

Heavenly Cake Baker Submission #6
When “Free Choice” came up on the baking schedule, I knew right away what I wanted to do.  This cake received rave reviews from all of the bakers earlier this year – both for the flavor/texture and the easy preparation.

I made this cake early this morning and took it to work with lemon curd and whipped cream.  The batter went together easily, even at 5 AM.  My only bundt pan is a silicon pan with 6 cup capacity.   The recipe calls for a 10 cup pan, so I made 20 mini-cupcakes with the rest of the batter.  (I think the cupcakes will get a light glaze and make an appearance at the church coffee hour this Sunday.)

I’m guessing the silicon pan was the reason for the uneven browning.  I baked the mini-cupcakes for 12 minutes, the smaller bundt for 27.
My coworkers enjoyed the cake, comments ranged from yum-o to light and delicious.  I was surprised to have at least four people ask me, “what is lemon curd?”

 

Whipped Cream Cake – The recipe for this cake is posted on Amazon’s website and Rose’s blog,  so I copied and pasted it here. But if you’d like to have more than just this recipe, you can buy the book on Amazon like I did.

Serves: 8 to 10
Baking Time: 25 to 35 minutes

This unusual old-time recipe was sent to me by chef Anthony Stella, a restaurateur in Delaware, who asked if I could perform a makeover on it. What intrigued both of us about the recipe was that at first glace it seemed to contain no butter or oil. But on closer analysis, I discovered that the butterfat contained in the cream was more than equal to the usual amount of butter added. My makeover involved a nip and tuck, decreasing the sugar and baking powder and increasing the salt to compensate for the saltiness previously provided by a higher amount of baking powder. I also increased the overall yield by one and a half times and baked the cake in a fluted tube pan to give it an attractive appearance and more center support. The result is a perfectly even and exceptionally moist and tender cake.

Batter Ingredients

Cake Flour or bleached all-purpose flour, sifted (2 1/4 cups/8 ounces/225 grams)
Baking powder (2 teaspoons)
Salt (3/4 teaspoon)
Heavy cream, cold (1 1/2 cups/12.3 ounces/348 grams)
3 large eggs, at room temperature (1/2 cup plus 1 1/2 tablespoons/5.3 ounces/150 grams)
Pure vanilla extract (1 teaspoon)
Superfine sugar (1 cup plus 2 tablespoons/8 ounces/225 grams)

Special Equipment – One 10-cup fluted metal tube pan, coated with baking spray with flour

Preheat the Oven – Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 375°F/190°C (350°F/175°C if using a dark pan).

Mix the Dry Ingredients – 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.

Mix the Liquid Ingredients – In the bowl of a stand mixer fitted with the whisk beater, 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.

In a medium bowl, whisk the eggs and vanilla just until lightly combined. 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). Gradually beat in the sugar. It should take about 30 seconds to incorporate it.

Make the Batter – Add half the flour mixture to the cream mixture and, with a large silicone spatula, 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.

Bake the Cake – Bake for 25 to 35 minutes, 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.

Cool and Unmold the Cake – 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 that has been coated lightly with nonstick cooking spray. Cool completely. The cake requires no adornment, but I love to serve it with a light dusting of powdered sugar or a large dollop of lightly sweetened Whipped Cream (page 115).

Notes: Do not chill the bowl and beaters for the heavy cream because the eggs will not emulsify as readily if the whipped cream is too cold.

High-butterfat (40 percent) heavy cream produces a finer, more tender crumb. This cream is generally available only to bakeries and restaurants, but it is certainly worth asking your local baker to sell you a container.

Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.

Share this...
  • Email
  • Pinterest
  • Facebook
  • Twitter
  • Linkedin
  • Reddit
  • Whatsapp

Filed Under: Cakes, Dessert, Heavenly Cake Baker

Previous Post: « Lentejas (Spanish Lentils)
Next Post: Lemon Curd »

Reader Interactions

Comments

  1. Nancy B

    February 23, 2010 at 3:02 am

    Lemon curd! Now you’ve got me thinking…I need to try the Whipped Cream Cake again (mine didn’t turn out so well when the HCBs did it), and make more passion fruit curd to serve with it. That would solve the problem I had with the cake needing a little oomph…in spades.

    Reply
  2. Monica

    February 23, 2010 at 3:04 am

    Lois.. yours looks so good, I never thought about the lemon curd idea!

    But then I’m sure I will be making this again and again.. it’s perfect vessel for all kinds of toppings.

    Reply
  3. Vicki

    February 23, 2010 at 6:03 am

    Great choice! And lemon curd, too. The cake has a great shape.

    Reply
  4. faithy, the baker

    February 23, 2010 at 7:21 am

    Looks good and paired with lemon curd must have been heavenly! 🙂

    Reply
  5. Virginia Taylors

    February 23, 2010 at 2:10 pm

    Ditto to the brilliance of using lemon curd. I loved the lemon curd….mmmm. Isn’t it interesting what the pan did?

    Reply
  6. Anula

    February 23, 2010 at 4:16 pm

    What a great cake and that lemon curd… I have to try it someday! 🙂
    Cheers! Anula.

    Reply
  7. Lois B

    February 23, 2010 at 6:34 pm

    Thanks everyone, but I can’t take credit for the lemon curd idea. When ButterYum posted this cake, I believe she served it with lemon curd and raspberry puree!

    I have many friends with citrus trees and have recently made a lot of lemon curd. Blog post coming soon!

    Reply
  8. Hanaâ

    February 24, 2010 at 3:59 am

    I’m glad you had a chance to try this recipe. It’s delicious! Btw, I have the same problem with uneven browning when I use my silicone bundt pan (which is why i hardly ever use it).

    Reply
  9. Nicola

    February 24, 2010 at 7:23 pm

    Gorgeous looking cake – that icing sugar is so pretty! And your lemon curd looks incredible.

    Look at you educating the taste buds of your workmates. Lucky, lucky them!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Let’s Connect!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • TikTok
  • YouTube

Lois Britton

Welcome – Witam!

Hi, I'm Lois; welcome to Polish Housewife! Here you'll find my culinary and cultural adventures in Poland and in the USA.
Zapraszamy! Click here…

Polish recipes sent to your inbox!

* = required field

Looking for something special?

The Polish Housewife Cookbook – order your autographed copy here!

Footer

  • Privacy Policy
my photos on tastespotting
Living in Poland
my foodgawker gallery
Poland Blogs

Copyright © 2025 · Foodie Pro & The Genesis Framework