WHIPPING CREAM CAKE

INGREDIENTS  :

• ½ cup unsalted butter, softened (1 stick)
• 3 cups granulated sugar
• 6 eggs
• 1 teaspoon vanilla
• 1 teaspoon lemon extract
• 3 cups sifted cake flour (sift first, then measure)
• 1 cup of heavy cream or “heavy whipping cream” (not whipped)

INSTRUCTIONS :

1. Preheat the oven to 350 degrees. In the bowl of a stand mixer, cream the butter and granulated sugar for approximately 3 minutes
2. Crack the eggs into a container with a spout, such as a glass measuring cup. Gently whisk the eggs. Slowly, very slowly, in a tiny stream, begin to add the eggs. This method allows you to incorporate the eggs thoroughly as you go. If you add too much at one time, the batter can “break” and look a bit cottage-cheese-ish.
3. Once the eggs are incorporated, add the vanilla and lemon extracts. Slow the mixer and add the flour and whipping cream alternately, beginning and ending with the flour, until it is all incorporated and the batter is smooth.
4. ............................................................

Full recipes click here !