Rose Levy Beranbaum's Whipped Cream Cake

Give it a shot if you are prepared to follow the directions exactly: weigh if possible, and fold the flour in by hand.

I have made similar recipes and they turn out very nicely, moister than regular pound cake with a good shelf life. I bake all pound cakes at 350F or lower. The cream gives a fine grain and tasty crust too. 

Should you ever substitute sour cream you MUST use all purpose flour because the acid weakens the structure.

i have not made this recipe

but just in general rose's buttercreams and fillings are considered more successful than her cake formulas

i think her recipes are hard to follow with directions printed in several different areas

(the cake bible in particular i have never checked any of her other books)

she has important info you have to go searching for in the margins and all over the place--i would recommend for anyone to re-write her directions for clarity/best success

her baking powder calculator thing makes my eyes cross and i've always just multiplied formulas straight up and it works without the extra steps she came up with

i know a lot of people really really really like her

i'm not one

but i do like her flourless cake--her other cakes often test out dry for more than a few bakers--her icings and fillings are generally thought of as very good

random rosie recipe observations ;)

Quote:

Originally Posted by jennicake 

I will give it a shot if there is no feedback - I am very curious about this cake! Will post with my thoughts on it afterwards.

Also thanks for the sour cream tip. I have made a different white cake recipe from this site that used cake flour and sour cream and is actually TOO soft. Now I know why! I will try that recipe again with all purpose flour

was it the sylvia weinstock yellow cake recipe? she uses cake flour and sour cream and it works for me

http://homecooking.about.com/od/cakerecipes/r/blc13.htm

however i typod that formula and i always use 2.5 cups of cake flour instead of the 2.25 cups 

i also use two whole eggs and two whites but just toss them in--don't beat them separate

As RLB says: she got the recipe from another chef who indicated that it was an old recipe. I have a copy of "The American Woman's Cook Book," by Ruth Berolzheimer (Avon Books, 1941). which includes Whipped Cream Cake

It works quite well - the cake is has a light sponge-like texture. You must use cream that is 35-36% butterfat as the cream contributes the fat that would ordinarily come from butter. Sour cream produces a denser crumb.

Unless your sour cream has a butterfat content of 36%, I would not substitute.