Whipped Cream Cake with Caramel Topping

 This is an unusual cake as it’s made with cream, which is used instead of the usual butter and milk. So the cake is quite firm, tho’ you make it like a sponge cake.

You need: 600ml whipping cream, 3 eggs, 1 tspn vanilla extract, 275g light brown sugar, 300g sr flour

Topping: 60g butter, 110g soft brown sugar, 2 tbspn milk and 80g icing sugar.

Preheat oven 180C/gas4/fan160C

Grease and base line a 22cm deep tin.

Beat half of the cream with hand mixer till soft peaks. Beat the eggs and vanilla in another bowl till thick and creamy. Gradually add the sugar, beating well between each addition.

Spoon egg mixture into a large bowl and fold in 1/4 of the remaining cream, then the flour. Make sure it’s all mixed together.

Spoon into the tin and bake for about 50 mins. Leave in tin to cool for 5 mins then put in wire rack. 

Beat the remaining 1/4 of the whipped cream into soft peaks.

Make the caramel topping : melt the butter in a small pan , add the sugar and milk. Bring to the boil and immediately reduce the heat.Simmer for 2 mins then cool. Stir in the sieved icing sugar till smooth. 

Cut cold cake in half and sandwich layers with the cream.

Spread the caramel topping over the top of the cake. 

I love the texture of the cake. It’s firm and sort of creamy. The caramel topping is delicious. You could decorate with little hearts for Valentine’s Day. 


Jean said…
It looks and sounds delicious! It would be perfect for a dinner party.
Very indulgent and very lovely.

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