In a cold bowl, whip heavy cream until thick, fluffy, and forms soft peaks.
Set aside.
2. Beat the eggs
In another bowl:
Beat eggs + sugar for 3–4 minutes until light, pale, and doubled in volume. This is what makes the cake so airy!
3. Add liquids
Slowly mix in:
Milk
Vanilla (And melted butter if adding)
4. Add dry ingredients
Sift in:
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Flour
Baking powder
Salt Gently fold — don’t deflate the batter.
5. Fold in whipped cream
Add the whipped cream in 2–3 batches. Fold gently until the batter is silky and airy.
6. Bake
Pour into a greased or parchment-lined pan.
Bake at 170°C (340°F) for 35–40 minutes or until the top is golden and a toothpick comes out clean.
7. Cool & Serve
Let it cool 10 minutes, then slice. You get a cake that is:
✨ Ultra soft ✨ Moist ✨ Cloud-like ✨ Light but rich ✨ Perfect with berries or powdered sugar
⭐ Tips for the BEST whipped cake
Room-temperature eggs whip higher.
Cold cream makes the batter extra fluffy.
Use a whisk or spatula — NOT a mixer — to fold the cream.
Add lemon zest for a bright flavor, or almond extract for a bakery-style taste.
If you want, I can give you: 👉 Chocolate version 👉 Coconut whipped cake 👉 Orange whipped cake 👉 A no-egg whipped cake 👉 A Facebook video script for this recipe!
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