Whipped Cream Cake has been chosen as the first recipe of the year from Rose's Heavenly Cakes, for the Heavenly Cake Bakers to bake. This cake contains no butter. All of the fat, not counting fat in egg yolks, comes from using whipped cream. Interesting, huh? I thought so!
My friend made this cake a couple of months ago and I loved it. The very first bite reminded me of my favorite childhood (butter) cake. How can this cake taste buttery when there's no butter in it? :o) Needless to say, I was very excited to make it myself this week. To make this cake extra special, I used a rose-shaped bundt pan.
I was so happy it came out of the pan in one piece. Thanks to Baker's Joy with Flour!About 2 hours after the cake came out of the oven, it was cooled completely (thanks to our below zero temperatures). I couldn't wait to take a bite (so what, if it's 11:00pm?). I boiled water to make tea, then cut two slices (hubby wanted to taste it too), took a few pictures and then brought everything downstairs. Without tasting it, I knew the cake was moist, and in looking at the cake's crumb, I knew it was going to be soft and tender. The first bite was everything I imagined it to be. Actually, each bite was. I was going to ask hubby how he liked it, but seeing how he was scraping the remaining crumbs on his plate onto his fork, I had my answer. The best part about eating a cake the same day it's baked, is that the inside is soft and melts in your mouth, while the outer edges of the cake are still crispy. Another winner!!!
An inside look. Have a bite! :o)
Love your description, and your crumb looks PERFECT - I can't wait to dig in.
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ButterYum
ב''ה
ReplyDeleteThat looks great!
Beautiful cake! Love the rose shaped pan. This cake was so delicious.
ReplyDeleteGorgeous! I have a similar rose pan but i never thought of using it..i wonder why..lol! Instead i used my huge bundt pan..lol!
ReplyDeleteLove that you made your cake in a rose shaped pan. It looks beautiful. Mine is done but haven't tasted it yet. Can't wait after seeing how beautiful yours looks inside.
ReplyDeleteA cream cake really does sound heavenly! It looks absolutely beautiful, particularly with rose pan.
ReplyDeleteHanaa, your SMS cake looks to die for! Just perfect and delicious! You know, I have the rose bundt pan myself and your use of the Baking spray definitely worked. I baked Flo Braker's poundcake for Christmas presents and one of the poundcakes, using the rose bundt pan for one of the cakes. Cake sticking to one side of the pan was an issue.
ReplyDeleteI completely lost track of time and forgot about SMS starting up this week.
My stove is wonderful with only a few eye twitches. I have trouble getting the glass top smear free. I use the creme cleaner sent with the stove but hot soapy water does not make a perfectly shiny stovetop.
The probe is an amazing addition! I used this feature for a prime rib encrusted in salt and the alarm went off when the meat came to temperature. Loved it! I am going to try bread proofing next. I used to love baking bread and the Bread Apprentice Cookbook has been sitting on a bookshelf with no loving use notations or those wonderful mishaps of ingredients splashed on a recipe page.
Are you still loving your stove? The photo of your kitchen is so beautiful! Hanaa, I hope your holiday was wonderful and I look forward to sharing the new year's baking endeavors and blunders with you =). Your friend, Shandy
Sorry for putting SMS next to the cake description . . . I goofed, Shandy =) (still sipping coffee to wake up)
ReplyDeleteI love the rose shape pan! looks gorgeous:)
ReplyDeleteYour cake looks superb! And that cake pan is gorgeous.
ReplyDeleteI thought that the cake tasted a bit like childhood too, but I couldn't name the cake it reminded me of.
No better compliment than a crumb free plate!!
Hanaa--just realized you had a blog! (I'm slow on the uptake sometimes.) Anyhow, I've added you as a link and I'm thrilled to be able to follow your blog now...The cream cake looks fabulous!
ReplyDeleteYour rose bundt pan is really pretty! I love how the slices look, and your crumb is beautiful!
ReplyDeleteWow! That shape is so sweet and it makes a beautiful cake (well you did actually hehe). Lovely!
ReplyDeleteThat's a beautiful description of a beautiful cake. You definitely convinced me try it.
ReplyDeleteThanks for stopping by my blog. Look forward to taking a peek into yours, as I have a terribly sweet tooth and always look for something new to try.
Wonderful looking cake, I love your pan!
ReplyDeleteHappy baking in 2010! I can't wait to see what else comes out of that beautiful kitchen of yours!!
If you didn't live so far away, you would be the first ones invited for football Sunday =)!
ReplyDeleteI did partially freeze the meat before slicing. Otherwise, you get stuck pounding the meat thin before cooking.
So, are you adapting 2010? I am already trying to figure out dinner tonight. A beef stew to go along with a Julia Child something sounds about right.
Are you getting used to your stove now?
Hi Hanaa, I almost made that whipped cream cake yesterday! Wish I had, as yours looks fantastic. Beautiful crumb indeed! I don't have the rose pan specifically, but always use baking spray, too, on shaped/bundt/Nordicware pans. There's just no perfect way to get all the nooks and crannies otherwise.
ReplyDeleteLooks like your 2010 is off to a rip-roaring start!
:) Jane
yum yum. with only whipped cream? how interesting! i must try it!
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