I am feeling a little guilty about this post. The Whipped Cream Cake from RHC is the first cake I made from the book....waaay back in September. This is a simple, easy, and delicious cake that makes for a great way to use up that extra whipped cream sitting in the fridge. It is also my favourite photo from RHC. I don't have any great recollections of what I did...only that it was simple (but I didn't have high butterfat cream...infact...the best I can get here is 36% ...although I can get Creme Fraiche which is 40%...perhaps an interesting experiment in the future??) Regardless the cake turned out and I took it to a mommy party and served it with raspberry curd that I made as a test for the wedding cake I was working on, and it was a hit!
What a fabulous photo - it could be in the book!
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ButterYum
Fabulous photo. And I agree with Butteryum, book worthy indeed.
ReplyDeleteI wonder about the creme fraiche - would it interact some weird way with the baking powder? The sourness would be a nice offset to the sweetness.
Ah, raspberry curd? Sounds super yummy for this cake. Is the recipe on your site?
ReplyDeleteOh dear, I'm sorry, I've been meaning to post the recipes for raspberry and rhubarb curd, but I've yet to get around to it.
ReplyDeletewell, it's completely understandable that this was the first cake you baked--the photo is appealing and the recipe simple! a creme fraiche version would be intriguing.
ReplyDeleteNice picture! This cake is easy and super tasty. My next experiment with it: add lemon or orange zest. Another: add freshly ground cardamom to the batter and glaze the cake with a citrus glaze.
ReplyDeleteVery pretty cake and it inspired me to bake mine. Thanks for posting it. joan
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