Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, fluffy even without oil whipped cream cake. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
For this cake, whipped cream doesn't just go on top—it's in the batter. Featuring easy cake recipes from Rose Levy Beranbaum and Maida Heatter. This cake showed me that the act of whipping cream instead of creaming butter isn't just easier—it also creates a lighter, fluffier batter. Oil binds your dry ingredients when baking.
Fluffy Even Without Oil Whipped Cream Cake is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Fluffy Even Without Oil Whipped Cream Cake is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook fluffy even without oil whipped cream cake using 6 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Fluffy Even Without Oil Whipped Cream Cake:
- Get 100 ml Ready-made whipped cream (or heavy cream)
- Make ready 50 grams Sugar
- Prepare 1 Egg
- Make ready 1 dash Vanilla essence
- Take 100 grams Cake flour
- Get 2 grams Baking powder
My mother even said it tasted similar to great pound cake. It really tastes like whipped cream! ok ok I know the name is Whipped cream cake but I just didn't expect such a nice creamy flavour! This old-fashioned dessert from master baker Rose Levy Beranbaum's cookbook, "Rose's Heavenly Cakes," contains no butter or oil; instead, whipped cream gives the cake its melt-in-your-mouth texture and subtle floral flavor. Stabilized Whipped Cream Frosting is every baker's dream!!!
Instructions to make Fluffy Even Without Oil Whipped Cream Cake:
- ＝Preparation＝ ● Measure the cake flour and baking powder. ● Grease the cake pan with margarin or vegetable oil ● Preheat the oven to 170℃.
- Combine the whipped cream and sugar in a bowl, and beat with a hand mixer or a whisk until the mixture thickens a little.
- Add the egg and vanilla essence, and mix.
- Sift in the dry ingredients, and fold in gently with a rubber spatula.
- Pour the batter into the cake pan, make a slit in the middle, and bake in a preheated oven for 40 minutes.
- A fluffy oil-free pound cake is done.
- To cut down on baking time, bake in muffin molds. It takes about 25 minutes.
- If you want to use up a whole carton of ready-made whipped cream (200 ml), double all the ingredients.
- Variation: Coffee cake. I added 5 g of instant coffee to the batter.
- Quick version: Chocolate muffins = I added 10 g of pure cocoa powder. Matcha muffins = I added 5 g of matcha.
- The cake in the profile photo was made in a 18 cm pound cake pan. If you use a large cake pan, the height of the cake will be lower.But the fluffy texture will be the same.
This old-fashioned dessert from master baker Rose Levy Beranbaum's cookbook, "Rose's Heavenly Cakes," contains no butter or oil; instead, whipped cream gives the cake its melt-in-your-mouth texture and subtle floral flavor. Stabilized Whipped Cream Frosting is every baker's dream!!! This Easy Stabilized Homemade Whipped Cream recipe made without gelatin will hold its shape for days. It is a great frosting for your next cake decoration or for beautiful piping or even a delightful topping that's perfect for cupcakes. This Yum-Yum Cake recipe is amazingly delicious and moist, without the need for any oil or butter.
So that is going to wrap this up for this special food fluffy even without oil whipped cream cake recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
