Hello everyone, I hope you are all well.
This cake contains no oil or butter, but still it’s soft and airy. Here I’ve used whipped cream which makes the cake quick and easy to make, and the addition of lemon curd and apple makes it fresh and flavorful.
Here is the recipe – enjoy.
Whipped Vanilla Cream Cake
- 1 3/4 cup (225 g) all-purpose flour
- 1 1/2 tablespoon (15 g) corn starch
- 2 teaspoons baking powder
- 1 cup (230 g) regular sugar
- 1 1/2 cup (350 ml) heavy cream
- 1 vanilla bean, split in half lengthways and seeds scraped out (optional)
- 3 large eggs, at room temperature
Preheat the oven to 375 ˚F (190 ˚C).
Bring out all the ingredients.
You can leave out the vanilla bean here as the lemon and apple will give the cake plenty of flavor.
Sift the flour with the corn starch and baking powder.
Put the sugar and cream into a mixing bowl with the seeds from the vanilla bean (if using). Beat until fluffy, about 3 minutes.
Add the eggs and beat until incorporated, about 30 seconds.
Sift the flour mixture into the mixing bowl, then carefully fold it into the batter.
Scrape the batter into a lined baking pan, I used an 8 x 12-inch (20 x 30 cm) pan here.
Spread out a layer of lemon curd, you can find the recipe for lemon curd here.
Peel and slice about 4 apples and arrange on top of the lemon curd, I used Pink Lady apples here.
Bake in a 375 ˚F (190 ˚C) oven for about 30 minutes.
Leave to cool in the pan for at least 15 minutes.
- 1 1/4 – 1 3/4 cups (150 – 220 g) powdered sugar
- 1/2 cup (120 ml) yogurt
Put the powdered sugar and yogurt into a bowl and mix well.
Spread over the cooled cake.
These pastel colored mini marshmallows are perfect if you want to decorate this cake…
This is such a fresh and delicious cake!
I wish you all a wonderful day.
Hugs from me to you.