Sunday, January 3, 2010

Whipped Cream Cake


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!

7 comments:

  1. What a fabulous photo - it could be in the book!

    :)
    ButterYum

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  2. Fabulous photo. And I agree with Butteryum, book worthy indeed.

    I 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.

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  3. Ah, raspberry curd? Sounds super yummy for this cake. Is the recipe on your site?

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  4. Oh 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.

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  5. well, 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.

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  6. Nice 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.

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  7. Very pretty cake and it inspired me to bake mine. Thanks for posting it. joan

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