Whipping Cream Cake

In this recipe, I was trying to use up a carton of whipping cream before it goes off. Because food waste is not cool!

The resultant cake was tender, and moist (sorry for the word “moist”).

 

I’ve topped the cake with some chocolate ganache which used up even more whipping cream.

Whipping Cream Pound Cake

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2 tsp Baking Powder

1.5 cups heavy cream.

1 tsp vanilla.

2 1/4 cup flour.

3/4 tsp salt.

3 large eggs.

1 cup sugar

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Preheat oven to 375 degrees

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 In a medium bowl, whisk together flour, baking powder, and salt. Sift flour mixture and set aside

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In a large bowl, (preferably chilled), whip the whipping cream till stiff peaks. Add the eggs one at a time, then the vanilla, beat till well combined. Gradually add the sugar.

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Fold in the flour, and pour into a greased bundt pan. Bake for about 25- 30 minutes, or till fully cooked

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For the Ganache

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1/4 cup whipping cream. 60 grams of dark chocolate (chopped)

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Heat the whipping cream till bubbly. Pour the dark chocolate and stir till they melt. Pour ganache over cake. 

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