27 Sep '13, 4am
Whipping cream cake for my darling boy’s birthday
I first made this whipping cream cake a few months back, after being inspired by our sweet editor, Charmaine , who shared her go-to cake with me. What intrigued me was the use of cream in place of butter, which I don’t often come across. This cake boasts a lovely fine crumb, has a subtle vanilla flavour, and is versatile enough to be dressed up or down. It’s brilliant with almost any frosting, delicious with billowy freshly-whipped cream and juicy berries tumbled over, and is great served plain as a teacake (my favourite way of having it). Because it feels a lot lighter than butter cake and is not overly sweet, we have even had it on the mornings I felt too tired to do anything else for breakfast. My hubby loves it because it reminds him of the old-fashioned, fluffy cakes he got from local confectioneries as a kid. My little boy refers to it as, “the nice vanilla cake that...