Sara'S Whipping Cream Cake
Sara's Whipping Cream Cake is a light and fluffy dessert with a delicate almond flavor, perfect for teatime or special occasions. Its creamy texture and subtle sweetness make it a versatile treat that appeals to both casual diners and dessert enthusiasts alike.
Ingredients
Instructions
- Sift together whipping cream and sugar in a medium mixing bowl until sugar is dissolved.
- Add eggs, one at a time, stirring well after each addition to break up the eggs.
- Stir in self-rising flour and almond extract. Mix well.
- Pour batter into a greased 9 x 5 x 3-inch loaf pan.
- Bake at 325°F for 50 minutes or until the cake tests done.
- Let cool. Remove from pan.
Tips & Substitutions
To achieve a lighter texture, ensure that the whipping cream is well chilled before mixing. If you don't have self-rising flour, you can make your own by combining all-purpose flour with baking powder and a pinch of salt. For a different flavor, consider substituting the almond extract with vanilla extract or adding a touch of lemon zest for a fresh twist.
Serving Suggestions
This Whipping Cream Cake is delightful on its own, but you can enhance it by serving with fresh berries and a dollop of whipped cream. It pairs beautifully with a cup of tea or coffee. For a more indulgent dessert, consider serving alongside a scoop of vanilla ice cream or a drizzle of chocolate sauce.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, simply slice and microwave for about 10-15 seconds or enjoy it cold as a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Sara'S Whipping Cream Cake contains roughly 227 calories, with 5g protein, 47g carbohydrates, and 3g fat. It is a good source of vitamin C (14% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use heavy cream instead of whipping cream?
Yes, you can use heavy cream in this recipe. It will yield a richer cake due to its higher fat content. Just ensure that you whip it to soft peaks before mixing with the other ingredients to maintain the cake's light texture.
What can I substitute for almond extract?
If you prefer not to use almond extract, you can substitute it with an equal amount of vanilla extract for a more classic flavor. Alternatively, try using hazelnut or coconut extract for a unique twist that complements the cake's sweetness.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. Keep in mind that baking times may vary slightly based on your oven, so start checking around the 45-minute mark.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).