I’ve been a busy girl the past few weeks. I moved from Los Angeles back to school to finish training. In between I baked up a storm for my sister’s graduation party. I had less than 16 hours to get from the airport, home, and bake desserts for the party. Somewhere in there I wanted to get some sleep too. She requested a raspberry cake, carrot cupcakes, and salted oatmeal cookies. I was a little worried about my cake decorating skills but in the end it turned out okay.
The raspberry cake was an improv. The cake base was the standard whipped cream cake from the American Woman’s Cookbook. This simple cake has just seven ingredients but comes out light and fluffy and not too sweet. The whipped cream gives it the airy texture of an angel food cake but it has the strength to be layered. I layered the cake with your standard italian buttercream, adding one pint of raspberries to the buttercream used for the layers.
Whipped Cream Cake:
- 1 cup whipping cream
- 2 eggs beaten until thick and lemon colored
- 1 cup sugar
- 1 tsp vanilla
- 1 1/2 cup sifted cake flour
- 1/4 tsp salt
- 2 tsp baking powder
Oven Preheated at 350 degrees F
1. Whip the cream until medium peak.
2. Add the eggs and whip until light and foamy. Beat in the sugar and vanilla.
3. In a separate bowl sift together the cake flour, salt, and baking powder, whisking together after the first sift. Whisking makes sure the ingredients are combined and the sifting adds to the delicate texture of the cake.
4. Add into the whipped cream mixture and gently mix until smooth, do not over beat.
5. Line the bottom of two 9 inch cake pans with a parchment circle, grease the pan.
6. Divide the batter into the two pans and bake for 25-30 minutes or until a toothpick comes out clean.
7. Cool and decorate.