Day 22 of I Like Big Bundts: 30 Days of Bundt Cakes
Whipped Cream Bundt
Whipped Cream Bundt
Have you seen Rose Levy Beranbaum's new book, Rose's Heavenly Cakes ? It is, like the name implies, heavenly! Just lovely. I picked it up at the library to preview and will be buying it today at one of my favorite independent bookstores, Book Soup!
I'm making 30 Bundts in 30 days! November 15th is National Bundt Day and I hope you join me in making a wonderful yummy Bundt cake (or get someone else to make one and you just eat a Bundt...that counts too! :)
Who is eating all these Bundts?!
Thanks for the concern…but I’m not eating them all. In fact, some of them I don't eat one bite.
They have been going to:
a. The library (cut into thin slices – each Bundt probably has about 30 slices when the directions say it serves 10)
b. Neighboring libraries
c. My friends and family
d. My roommate's workplace
And, don't worry...I'll be bringing in plates of fruit and vegetables to work after this month! ;)
My shout out today consists of actual SHOUTING. Well, laughing out loud. Michelle of Je Mange la Ville made a lovely Sour Cream Pumpkin Bundt Cake with Streusel (it is stunning!) and wrote: While I am not delightfully crazy enough to make a bundt a day…
Which means...I must be delightfully crazy.
Cathy of the Noble Pig also made a Leftover Halloween Candy Bundt! Such a great idea...and each year's Bundt will be different!
And Happy Birthday to Caroline! Fellow Los Angeles food blogger...have a great day!
We are closing in on National Bundt Day (November 15th.) Come back tomorrow for another Bundt. Tomorrow is another Bundt (that I need to get making right now!!) and a parade of Bundts past!
- mary the food librarian
Whipped Cream Cake
Sift together and set aside:
2 1/4 c or 8 ounces cake flour
2 t baking powder
3/4 t salt
1 1/2 c heavy cream, cold
3 large eggs, room temp
1 t vanilla
1 c plus 2 T or 8 ounces superfine sugar
Adapted from Rose's Heavenly Cakes. She has more detailed instructions in the book and the story behind this cake.
1. Whisk cream, starting on low and increasing to medium-high, until stiff peaks are formed. Note: Don't chill the beaters or pan like you would with a traditional whipped cream. Use cold cream, but not cold equipment too.
2. In medium bowl, whisk the eggs and vanilla just until lightly combined.
3. Add egg mixture into the whipped cream. Mixture will thicken to mayonnaise consistency. Gradually beat in the sugar (30 seconds).
4. Fold in 1/2 flour mixture into batter until most disappears. Fold in remaining mixture. Pour into 10-cup Bundt pan that has been coated with baking spray with flour.
5. Bake for 25-35 minute in a preheated 375 degree oven (lower 1/3 of the oven) until toothpick comes out clean.
6. Cool for 10 minutes and then depan.
Adapted from Whipped Cream Cake (page 29)
Rose's Heavenly Cakes
Here is Rose's beautiful new book on Amazon and in Worldcat (see if your library has it)
I Like Big Bundts recap:
The Food Librarian confesses: I Like Big Bundts
Day 1: Pumpkin Spice Bundt with Buttermilk Icing
Day 2: Chocolate-Cinnamon Bundt Cake with Mocha Icing
Day 3: Pumpkin-Apple Spiced Bundt
Day 4: Cinnamon Ripple Sweet Potato Bundt
Day 5: Chocolate Zucchini Bundt
Day 6: Cardamom Vanilla Bundt
Day 7: Monkey Bread in a Bundt
Day 8: Pumpkin Chocolate Chip Bundt
Day 9: Coconut Bundt
Day 10: Sweet Potato Bundt
Day 11: Mom's Apple Cake Bundt
Day 12: Meyer Lemon Bundt
Day 13: Candy Corn Jello Bundt
Day 14: Spiced Cranberry Bundt
Day 15: Blueberry-Buttermilk Bundt
Day 16: Nutella Bundt
Day 17: Carrot Walnut Bundt
Day 18: Pear Ginger Bundt
Day 19: Persimmon Bundt
Day 20: Banana Chocolate Marble Bundt
Day 21: Martha Stewart Chocolate Bundt