Monday, March 21, 2011
Whipped Cream Cake
This week's Heavenly Baker free choice had one requirement. Simplicity! I did not want to mess my whole kitchen up with a dessert that took 92 steps and 113 bowls. I wanted a simple, straight forward cake that tasted great. I finally decided on the Whipped Cream Cake. How much easier could you get? I didn't even need to let butter come to room temperature because the only fat in this cake is whipping cream. I quickly sifted the dry ingredients, mixed the wet ones together and then folded in the dry. Easy Peasy! As I was pouring the batter into my cake tin, the aroma hit me. Actually it kissed me! This batter has the most delicious smell and so I had to taste. After pouring the batter, I licked the spatula and OH MY GOODNESS!!! I could have eaten a bowl of this stuff.
I decided to keep it simple so I mixed together some strawberries and dried figs, warmed some jam with a little bit of Chamboard and off we went to dessert paradise.
If you are looking for a simple white cake, send me an email and I will give you the recipe (unless you already have Heavenly Cakes of course).