I come from a family of cooks and bakers on my dad’s side. All the women in this family have special baking abilities. Especially my Aunt Linda.
She’s been the one my whole life I’ve admired for her natural talent to make any dessert taste amazing. The texture, the decoration, and presentation of her bakes is not to be duplicated by anyone. She has a unique style. She’s a true designer.
I think it’s because of her influence that I decided to go to Le Cordon Bleu in London to learn French pastry. It was an adventure that was a highlight in my life.
I remember everyone who was there had talent, but there was one girl in my kitchen who was “gifted” – and it wasn’t me – lol!
This girl could make every recipe taste good, look perfect, and she aced every practical exam we had. She was a younger version of Aunt Linda.
Alas, I never did become a pastry chef. But between Auntie and Le Cordon Bleu, I have a solid foundation that has carried me through life and made baking a lifelong love.
I want to share this recipe – the Whipped Cream Cake. It’s a sacred recipe that Aunt Linda gave to me when I was 21. It’s my favorite recipe of all-time.
I hadn’t made this cake for a few years, and thought it would be perfect with Lilac Chantilly Cream in the layer and on top. So when the lilacs were blooming this spring, I went out, snipped some blooms off the branches, and soaked the blossoms in heavy cream.
The cake turned out delicious. I hope you love it too.
Even when it’s not lilac season this cake works with regular Chantilly Cream or whatever icing you decide to use. But I like the lightness of a whipped cream or Italian meringue.
If you make this recipe, please tell me how it turned out. This cake is beloved by my whole family, and it is indeed, an Heirloom Recipe.
Whipped Cream Cake
Makes two 8-inch layers
Butter and flour the cake pans
Preheat the oven to 335 degrees
INGREDIENTS
Sift together:
1 cup sugar
2 cups cake flour
½ tsp salt
2 tsp baking powder
Wet ingredients:
1 cup heavy cream
½ cup milk
1 tsp vanilla
3 jumbo egg whites, beaten to stiff peaks
METHOD
Pour the cream into your mixing bowl, and whip cream so that it holds together, is creamy, but not dry. Never over-whip.
On a slow speed mixer or by hand with a whisk, add dry ingredients alternately with milk and vanilla
Fold in egg whites
This batter will not tolerate being over-beaten. It wants to be just mixed well but not too much. Otherwise, you’ll end up with a tough cake.
Bake at 335 degrees for about 32ish minutes until a toothpick comes out clean. Keep checking it, and do not over-bake.
For the Lilac Chantilly Cream
If you decide to add flowers to your cream, you’ll need about 1 ½ – 2 cups of lilac blooms. Wash them, dry them, and pick the blooms off the stems making sure none of the green of the stem is connected.
Pour a pint of heavy whipped cream into a bowl, and add the lilacs.
Stir the cream and lilac blooms, cover with plastic wrap and put them in the refrigerator for at least 6-8 hours and up to 24 hours.
When the cakes are ready for the cream, whip it until it holds together well, but don’t over-whip as it could become dry.
You can steep other types of flowers in your cream as well like rose petals, jasmine blooms, or lavender buds, but the steeping time may vary as you don’t want an overpowering flavor in the cream.
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