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This cream cake is just awsome!!!! Thank you BakeWise - Page 3

post #31 of 33
Sounds like a great recipe! Thanks. Would this recipe hold up to stacking?
post #32 of 33
Quote:
Originally Posted by julzs71

Heavy Whipping Cream makes butter. As you whip your whipping cream, vanilla and sugar, you might be making butter



You have to beat a long time to make it butter. In her recipe she said to beat until soft peaks form. This is not butter, it is whipped cream such as what you put on top of pies or ice cream.


In her book Bakewise, Shirley almost always add whipped cream to her cakes. She says the difference in moistness is unbelievable. Now I think I'm going to have to try one or possibly the one posted here.
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post #33 of 33
Notes:
1 c heavy cream is the equivalent of about 5 tablespoons of butterfat plus 1 cup whole milk

Using 2 egg yolks increases the fat content.

"1 tbsp of baking powder for 1 cup of flour or 1/4 of baking soda"
Typo: 1 teaspoon of baking powder.

Using baking soda requires an acidic ingredient to balance and react with to produce gas to raise the cake. It is also the equivalent of a single action leavener, so once the liquid is added to the mix, it needs to go immediately into the oven.
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