I’ve always been fascinated by this cake recipe, which derives some of its tenderness and lightness from the butterfat and air in whipped cream. One of the times I was fortunate to visit James Beard in the mid-1970s, he recounted that someone had just submitted a recipe to a cake contest he was judging that was “little more than some sweetened whipped cream, a couple of eggs, and some flour.” He had loved the cake, but felt it lacked complexity (of preparation) and therefore could not be a prize-winning recipe. Well, I’m crazy about simplicity of preparation and I think this cake is a winner, hands down. It’s often finished with plain sweetened whipped cream, which you can certainly do, but the caramel whipped cream here is a perfect counterpoint to the sweet tenderness of the cake.
Serve the cake at the table, wiping the knife with a damp cloth between cuts to keep from tracking crumbs onto the outside of the cake.
Cover leftovers with plastic wrap and refrigerate or the whipped cream will melt.
© 2008 Nick Malgieri. All rights reserved.