Here's my submission for this week's Heavenly Cake Bakers baking group - the Whipped Cream Cake from Rose's Heavenly Cakes.
I have to confess - I flubbed this recipe straight out of the gate. Not having read the recipe directions very carefully, I accidentally added the vanilla extract and slightly beaten eggs to the heavy cream before I whipped the cream. If I hadn't beaten the eggs I might have been able to separate them from the cream, but I had to stick a fork in there and give it a whirl. Sigh.
Not wanting to throw away 1 1/2 cups of cream, I decided to proceed with the recipe. The cream/egg combo took a bit longer to whip, but it eventually did... although I suspect the final volume suffered a bit.
I sprayed my pan well with Baker's Joy, which enabled the finished cake to release from the pan perfectly.
This recipe was an absolute breeze to put together. I baked the cake in a Bundt pan with a dark finish, so I lowered the baking temp by 25F as suggested by Rose. The finished baking time was exactly 30 minutes.
I served the cake with a dollop of lightly sweetened whipped cream, a spoonful of Meyer lemon curd, and a drizzle of raspberry puree, but it's also delicious served with a simple sprinkling of powdered sugar. The recipe for the cake can be found in Rose's Heavenly Cakes by Rose Levy Beranbaum.
Easy Meyer Lemon Curd
Makes approx 1 1/2 cups
- 2 large eggs, beaten
- 1/2 cup freshly squeezed juice from 3-4 small Meyer lemons
- 1/2 cup white granulated sugar (3/4 cup if using regular lemons)
- 8 tablespoons cold unsalted butter, cut into pieces
- 2 teaspoons finely grated zest (optional)
- Place all the ingredients in a heavy bottom sauce pan over med to med-high heat; whisking constantly until the butter melts and the mixture starts to thicken, about 5 minutes (the temperature should reach 160F).
- Strain hot mixture through a fine mesh sieve to remove zest and any cooked egg bits that may have formed.
- Serve warm or refrigerate for later use. Warm curd is pourable. Cold curd thickens to a spreadable consistency. Refrigerate leftovers.
Notes: If you don't have a heavy bottomed sauce pan, you can cook the curd in a heat-proof glass or stainless steel bowl suspended over a pan of simmering water. Proceed as directed above.