Update (Jan 6, 2010): Amazon has posted 3 recipes from Rose's Heavenly Cakes on its site, one of them being the recipe for the Whipped Cream Cake. Click HERE to go straight to the recipe. If my post on this cake, doesn't convince you to make it, nothing else will :o)
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.
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!!!