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Butteryum food blog recipes

Whipped Cream Cake

Patricia Reitz

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

Printable Recipe


  • 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)


  1. 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).

  2. Strain hot mixture through a fine mesh sieve to remove zest and any cooked egg bits that may have formed.

  3. 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.