Description
Delicate, fluffy cakes that are light as air, topped with whipped cream and fresh berries for a delightful treat.
Ingredients
Scale
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/8 tsp salt
- 2 large eggs
- 1/2 cup granulated sugar
- Fresh berries or edible flowers for topping
Instructions
- Preheat the oven to 350°F (175°C) and line four 4-inch cake pans or muffin tins with parchment paper.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- In another large bowl, beat the eggs with granulated sugar until pale and thick, about 5 minutes.
- Gently fold the dry ingredients into the egg mixture without overmixing.
- Divide batter evenly among prepared pans and spread lightly with a spatula.
- Bake for 12-15 minutes until a toothpick inserted comes out clean.
- Cool completely on a wire rack.
- Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Slice cooled cakes in half horizontally, fill with whipped cream and top with fresh berries or edible flowers.
- Serve immediately or chill briefly for later enjoyment.
Notes
Make the cake layers a day in advance and whip the cream shortly before serving for best results. Cakes can be frozen for up to three months.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg