Cake with whipped cream instead of butter

A year ago, a few older ladies stood in the supermarket at the “cloud cake” package from Dr. Oetker, wondering whether they should buy it. No, they decided not to buy it because they thought it was too expensive. You should be able to make this cloud cake without a mix, right? Naturally! In fact, it is very easy and nowadays I increasingly bake all kinds of cakes with whipped cream instead of butter. It is a lot cheaper and the cake is much less greasy, nice and airy and very easy to make. That's a win-win situation, right?

Too bad,  at that moment when the ladies decided to walk past the shelf, I didn't know any recipe similar to this cloud cake to recommend to them. Until I recently came across this delicious recipe.

Cake with whipped cream instead of butter.  The recipe has now been tested, approved and ready to tell you.

Cloud cake: Bake a creamy cake with whipped cream instead of butter!

A soft vanilla cake with whipped cream instead of butter. Why would you use whipped cream then? Why not butter?

A nice soft, airy cake is of course the most important thing. But so a delicious recipe I have.  I would personally go for this recipe because it is a lighter choice. A kind of “light cake”.  Whipped cream contains about 30-35% fat, which is significantly less than butter.

I'm just a curious Aagje. The recipe is there so I just want to try it out.

Cake with whipped cream instead of butter

Source: Rose Levy Beranbaum

Supplies:

1. 350 grams of cold whipped cream

2. 290 grams of sifted flour

3. 3/4 teaspoon salt

4. 2 teaspoons of baking powder

5. 3 eggs at room temperature

6. 225 grams of fine sugar

7. 1 teaspoon vanilla extract

Possibly for the topping:

1. Handful of raspberries from the freezer, thawed

2. 100-120 grams of meringue powder or possibly. icing sugar

Cake recipe with whipped cream instead of butter

1. Preheat the oven to 190 degrees.

2. Grease your tin and lightly flour it

3. Sieve the flour with the baking powder and salt into a bowl and set aside.

4. Gently mix the whipped cream in a bowl until it is stiff.

5. In another bowl, mix the eggs with the vanilla extract thoroughly until it resembles mayonnaise. Add the sugar little by little.

6. Stir this mix with the whipped cream together with a spatula (preferably no longer using the mixer, or mixing very gently and briefly). Then carefully fold the flour mix in parts through this.

7. Fill your mold and briefly tap the mold against the counter a few times. This is to allow unnecessary bubbles to rise from the bottom.

8. Bake the cake for 25-35 minutes. For me it took 30 minutes. I thought it was quite short, but the temperature is high.

9. Let the cake sit in the tin for at least 10 minutes. Then let it cool out of the mold.

To add an extra flavor,  I chose a handful of raspberries from the freezer. I let these thaw and pureed them. After this I mixed the pureed raspberries with 120 grams of icing sugar.

Why would you use whipped cream instead of butter?

I personally have several reasons for this. It is easy to keep whipped cream in stock, especially the ones that are kept outside the refrigerator. It is a lot cheaper than using butter, it bakes wonderfully airy and a cake with whipped cream in the batter is a lot less greasy than a cake baked with butter. In the supermarket they sell packages called cloud cake. This cake was baked with that principle.

A fruit layer with fresh fruit may be tasty, but I think the cake is very grand in its simplicity. You can also just decorate the cake with some icing sugar.

Can I have an extra slice?