Rosemary’s Bakery Whipped Cream Cake Recipe (Copycat)

Rosemary’s Bakery Whipped Cream Cake Recipe (Copycat)

This whipped cream cake is dense yet tender, with a buttery flavor and delicate crumb thanks to the heavy cream in place of butter. It’s a nostalgic New England classic that’s perfect plain, dusted with powdered sugar, or served with berries.

Ingredients

• 2 cups heavy whipping cream
• 3 large eggs
• 1 1/2 cups granulated sugar
• 2 teaspoons vanilla extract
• 2 cups cake flour (or substitute as above)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• Powdered sugar for dusting (optional)

Directions

1. 1. Preheat Oven & Prepare Pan
2. Preheat oven to 325°F (163°C).
3. Grease and flour a 10-cup bundt or tube pan.
4. 2. Whip the Cream
5. In a stand mixer or with hand beaters, whip:
6. 2 cups heavy whipping cream
7. until stiff peaks form. Set aside.
8. 3. Beat Eggs & Sugar
9. In a separate large bowl, beat:
10. 3 large eggs
11. 1 1/2 cups granulated sugar
12. until light and fluffy (about 4–5 minutes).
13. 4. Combine and Fold
14. Add 2 teaspoons vanilla extract to the egg mixture.
15. Gently fold in the whipped cream until just combined.
17. Sift and fold in:
19. 2 cups cake flour (or 1 3/4 cups all-purpose flour + 1/4 cup cornstarch)
21. 2 teaspoons baking powder
23. 1/4 teaspoon salt
24. Fold carefully to avoid deflating the batter.
25. 5. Bake
26. Pour batter into prepared pan.
27. Bake for 45–55 minutes, or until a toothpick comes out clean.
28. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
29. 6. Optional Finish
30. Dust with powdered sugar or serve with strawberries and whipped cream.