I’m still baking my way through the Cakes Section of the Modern Baker Challenge, and this week’s entry is a simple and delicious layer cake. What makes this cake unique is that the butter you would normally expect to find in a cake is replaced by whipping cream. This makes sense if you recall that overwhipped cream turns into butter.
So all you are really doing with this recipe is replacing the butterfat in butter with that in whipped cream. The fat and the air whipped into the cream add to the texture, lightness, and tender crumb in this cake.
The frosting for this cake is also made with whipped cream, but the sweetness of the cake and cream are balanced by the addition of caramel to the frosting. At least, they are supposed to be.
My misadventures with caramel are legend (although I’ve had some successes, too). At least I’m at the point of not fearing caramel in recipes anymore. So I wasn’t really concerned about making the caramel for this frosting. And it seemed to come out OK. But some of it seized up when I mixed in the cream, and after pulling out the solid chunks, what remained wasn’t enough to be visible or to flavor the whipped cream in any discernible way.
No matter, because even with regular whipped cream, this cake was light, airy, and delicious. Definitely one to make again.