Whipped Cream Cake
2 cups cake flour, sifted
1-1/2 cups sugar
1 Tbs baking powder
1/2 tsp salt
3 egg whites
1 cup heavy whipping cream
1/2 cup cold water
1 tsp almond extract
1, 16-oz can crushed pineapple in juice
1/4 cup sugar
2 Tbs cornstarch or tapioca starch
1 recipe Marshmallow Frosting
8 oz sweetened flaked coconut
Preheat oven to 325°F. Lightly grease or butter 2, 9-inch round cake pans. Line the bottom of each pan with parchment paper. Butter the parchment paper and then flour the pan. Set aside.
In a bowl, sift together the cake flour, sugar, baking powder and salt. Set aside.
In your mixer, whip egg whites until stiff peaks form. Remove from mixer and set aside.
In the mixer, combine whipping cream and almond extract and whip until cream is stiff. With a hand whisk (or with the mixer whip on the lowest speed) gently fold in whipped egg whites until combined. Fold in the water, then fold in the flour mixture until all is combined. Work the batter as little as possible when combining ingredients to maintain as much air volume as possible.
Divide the batter evenly between the two prepared pans, and smooth the top with an offset spatula so it is perfectly flat. Bake for 30 minutes, until cakes are lightly browned and a cake tester inserted in the center comes out clean. Allow cakes to cool in the pan for 10 minutes, then turn out on to racks to finish cooling while you prepare the filling and Marshmallow Frosting
To prepare the filling: Pour pineapple (with juice) into a medium saucepan and stir in the sugar and cornstarch. Cook over medium heat, stirring constantly until the pineapple is very thickened. Allow to cool completely before filling the cake.
When the cake layers and filling have completely cooled, assemble the cake, using the pineapple filling between the layers. Frost with Marshmallow Frosting. Pat flaked coconut into the frosting all around the sides of the cake. I prefer to leave the top of the cake without coconut on it so show the glossy frosting, but you can put coconut on the top too if you desire. It's YOUR cake to decorate as you please!
This cake was one of my PauPau's favorites, and it's a favorite of mine as well. It has a remarkably tender and light crumb, is rich in flavor and not overly sweet, in spite of the Marshmallow Frosting.
1-1/2 cups sugar
1 Tbs baking powder
1/2 tsp salt
3 egg whites
1 cup heavy whipping cream
1/2 cup cold water
1 tsp almond extract
1, 16-oz can crushed pineapple in juice
1/4 cup sugar
2 Tbs cornstarch or tapioca starch
1 recipe Marshmallow Frosting
8 oz sweetened flaked coconut
Preheat oven to 325°F. Lightly grease or butter 2, 9-inch round cake pans. Line the bottom of each pan with parchment paper. Butter the parchment paper and then flour the pan. Set aside.
In a bowl, sift together the cake flour, sugar, baking powder and salt. Set aside.
In your mixer, whip egg whites until stiff peaks form. Remove from mixer and set aside.
In the mixer, combine whipping cream and almond extract and whip until cream is stiff. With a hand whisk (or with the mixer whip on the lowest speed) gently fold in whipped egg whites until combined. Fold in the water, then fold in the flour mixture until all is combined. Work the batter as little as possible when combining ingredients to maintain as much air volume as possible.
Divide the batter evenly between the two prepared pans, and smooth the top with an offset spatula so it is perfectly flat. Bake for 30 minutes, until cakes are lightly browned and a cake tester inserted in the center comes out clean. Allow cakes to cool in the pan for 10 minutes, then turn out on to racks to finish cooling while you prepare the filling and Marshmallow Frosting
To prepare the filling: Pour pineapple (with juice) into a medium saucepan and stir in the sugar and cornstarch. Cook over medium heat, stirring constantly until the pineapple is very thickened. Allow to cool completely before filling the cake.
When the cake layers and filling have completely cooled, assemble the cake, using the pineapple filling between the layers. Frost with Marshmallow Frosting. Pat flaked coconut into the frosting all around the sides of the cake. I prefer to leave the top of the cake without coconut on it so show the glossy frosting, but you can put coconut on the top too if you desire. It's YOUR cake to decorate as you please!
This cake was one of my PauPau's favorites, and it's a favorite of mine as well. It has a remarkably tender and light crumb, is rich in flavor and not overly sweet, in spite of the Marshmallow Frosting.
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