WHIP into shape BUTTERSCOTCH cake

Whip cream and snow were calling my attention to bake.
Bridging seasons with whites and a drizzle of caramel sauce.

Willing to give up heavy cream in savoury dishes...
however, I'm not ready to let it go in my desserts yet.
But first...
how's this scenery for sometime right before Spring?

Let it snow...let it snow.
Isn't Spring almost here?
Well, not with our courtyard looking like this.
I had a difficult time keeping my attention on work last Thursday.

There seems to be a tug of war going on between seasons...
and I had decided that peace would be restored with cake.

Yes, Spring is very soon at our doorstep.
You wouldn't know it by the looks from the...
white speckles that just poured a blanket of white all around us. 
Pristine and pretty, as in...
WHITE like whipping CREAM.

This moist cake doesn’t hold the whipped cream on its surface or smothered in the middle.
It's actually within the cake!

There's also no BUTTER nor OIL in this recipe.
The butterfat found in butter was replaced...or was it really?

Speaking of BUTTER...
I can't help myself to share the WORKOUT my beloved and I had with heavy CREAM.

A few years ago, Hubby and I got an extreme upper arm workout when we turned heavy cream into butter.
This time-consuming process didn’t just come to us out of nowhere...oh nooo...we got the brilliant idea from a French farmer being interviewed by a culinary reporter.  I remember saying...that’s fantastic...how hard can it be?
By simply shaking the heck out of the cream placed into a mason jar...the cream was supposed to give us fresh butter.  After what seemed forever...the creamy, pale yellow butter magically appeared.  All we could say to each other was "wow...we made butter"!

We never forgot that moment in time...we however, also never forgot the burning in our upper muscles. This was probably not going to be a repeat. I do however, highly recommend that you try to experience this phenomena at least once in your culinary journey.  Just don't forget to get a partner to feel the pain along with you. LOL

Alright...back to the making of this cake. 
The other day I had some whipping cream sitting at the back of the fridge begging to be used. Since the expiration date was coming close, I wasn't inspired to use it for a sophisticated pastry nor savoury dish. What came to mind was a once seen whipped cream Bundt cake created by Rose Levy Beranbaum.
I went searching in my files and noticed a few notes I had jotted down.  Basically, the method of replacing butter with the initial whipped cream had intrigued me.  However, the flavours and substance of the cake had not excited me enough to try it.  Like most recipes and many scribbles later...I decided to file it for another day.

I figured, since my cream was past its freshest point...
it might just be time to reconsider this cake.

First, I had to figure out how to jazz it up a little.

Although, I based this cake recipe on Rose’s Whipped Cream Cake ... 
I absolutely thought it essential to put my signature on it.

Giving it another flavour was going to be my goal.
A little amateur chemistry with a little character...
and this is what I came up with.

. I reduced the three eggs to two without incident.
. For extra flavour...I added Butterscotch caramel pudding.
. Since there’s already sugar content embedded in the pudding, I reduced the sugar.
. For extra moistness, I substituted some brown sugar for a portion of the white sugar.
. For more aroma and essence:
I added cinnamon, zested an orange and increased the vanilla extract.
To enhance the overall experience, I also drizzled some
homemade fancy Butterscotch sauce over cake slices before serving.

serves 10-12 pieces

Click HERE for a PRINTER version

(American / Metric measures)

. 2 cups (300g) A.P. flour
. 2 tsps. (10ml) baking powder
. 1/2 tsp. (2.5ml) salt
. 2 tsps. (10ml) ground cinnamon spice
. 1 pkg. (6 servings) Butterscotch pudding mix*

. 2 large eggs (room temp.)
. 1 tbsp. (15ml) premium vanilla extract

. 1/2 cup (105g) white sugar
. 1/4 cup (55g) brown sugar (packed)

. 1-1/2 cups (375ml) 35% whipping cream

. 1 large orange (finely zested)
. 2 tsp. (10ml) white sugar (to sprinkle on the batter)

* Pudding mix:  Please consider what is being incorporated into these products...choose your brand carefully. At the very least, avoid any trans fats (hydrogenated) products.

Grease and flour a 10 in. (26 cm) dark fluted Tube or Bundt cake pan.
Pre-heat oven to 350F/180C/Gas4
Position rack on 2nd level from the bottom of the oven.

1. In a medium bowl, sift together all the dry ingredients.  Set aside.
2. In a small bowl, hand whisk the eggs and the vanilla extract.  Set aside.
3. In another medium bowl, whisk the whipping cream with an electric beater, preferably with whisk attachment. First set the speed on low to start the process.  Afterwards, gradually raise the speed to medium-high until stiff peaks appear without over beating so to avoid it turning to butter.

4. Continuing with the electric beater on medium-high, gradually add the egg mix, followed by gradually adding the sugars.  Beat for about 30 seconds.
5. Now, with a spatula, slowly fold the flour mix, as well as the zested orange into the whipped cream mix until all traces of flour disappear.
6.Scoop up the batter and place into the cake pan.  With a spatula, lightly press down while smoothening the surface.  Also, tap the cake pan a few times in order to release any possible air pockets.  Sprinkle with the extra sugar for a much desired crust.  Bake for 30 minutes for a dark pan and 35 minutes for a lighter pan.
7. Once the cake is cooling (about 10 minutes) on a metal rack, you will notice the cake pulling away from the sides which means it’s ready to un-mold.  With a thin spatula or dull knife, loosen the cake and invert it onto a plate and then invert again onto a decorative platter.  Cool completely before serving.  Can also be served with a drizzle of fancy butterscotch sauceThis cake also freezes very well if you happen to have some leftover.  Keeps well on the counter with a cover left slightly ajar for up to two days.  Enjoy.

If you’re thinking that I can’t let go winter...sure I can.
However, for the next little while...
I’ll just appreciate the moment of pure white untouched snow.
Now...if you ask me if I can let go dessert, well that’s a whole different bag of ingredients.  
Yes I can, but no...I will not.

With just a few enhancements...this simple 'whipped cream' cake turned out splendidly. 

Flavourful wishes,

Comments or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

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