What's Cookin' Wednesday - Visions of Sugarplums
Today we're talking about decadent holiday desserts with resident foodie Patrick Evans-Hylton. We're joined by the woman who has been called the 'Diva of Desserts', Rose Beranbaum, to talk about her latest book Rose's Heavenly Cakes. We'll also check in with the folks at The Royal Chocolate in Town Center in Virginia Beach. Join us for all that and more!
Whipped Cream Cake from Rose's Heavenly Cakes
This unusual old-time recipe was sent by chef Anthony Stella, a restaurateur in Delaware, with a request to see if I could perform a make-over on it.
What intrigued both of us about the recipe was that at first glace it seemed to contain no butter or oil. But on closer analysis I discovered that the butterfat contained in the cream was more than equal to the usual added butter. My makeover involved a nip-tuck, decreasing the sugar and baking powder, and increasing the salt to compensate for the saltiness previously provided by the higher amount of baking powder. I also increased the over-all recipe by 1 1/2 times and baked it in a fluted tube pan to give it an attractive appearance and more center support. The result is a perfectly even and exceptionally moist and tender cake.
Serves: 8 to 10
2 ¼ cups sifted cake flour (or 2 cups sifted bleached all-purpose flour)
2 teaspoons baking powder
¾ teaspoon salt
1 ½ cups heavy cream, cold
3 large eggs
1 teaspoon vanilla extract
A 10 cup fluted metal tube pan, coated with baking spray with flour.
Preheat the oven to 350°F
Whisk together the cake flour, baking powder, and salt and then sift them.
In the bowl of a stand mixer, fitted with the whisk beater, whip the cream until stiff peaks form when the beater is raised.
In a medium bowl lightly whisk the eggs and vanilla. On medium-high speed, gradually beat the egg mixture into the whipped cream until mayonnaise consistency. Gradually beat in the sugar.
Add half the flour mixture to the cream mixture and stir and fold it in until most of the flour disappears. Add the rest of the flour and continue until all traces of flour have disappeared.
Scrape the batter into the prepared pan. Run a metal spatula or dull knife blade through the batter and smooth the surface. Bake 25 to 35 minutes or until the cake springs back when a wooden toothpick inserted between the tube and the side comes out completely clean..
Cool the cake on a rack for 10 minutes. With a small metal spatula loosen the top edges and invert it onto a greased wire rack to cool completely.
The cake requires no adornment but I love to serve it with a large dollop of lightly sweetened vanilla whipped cream (page 00).
Highlights for Success
The bowl and beaters for the whipping cream should not be chilled because the eggs will not emulsify as readily if the whipped cream is too cold.
High 40 percent butterfat heavy cream produces a finer more tender crumb. This cream is generally available only to bakeries and restaurants but it would certainly be worth asking your local baker if he would sell you a container.