welcome friends welcome back it is
Sunday morning and we're going to do
another recipe out of an old cookbook
this time we're going back to the Walsh
County cookbook published in Grafton
North Dakota in 1936 and I want to try
this whipped cream cake
it sounds really interesting it gets all
of its fat from the whipped cream and it
gets most of its loft from the whipped
cream and whipped egg whites and I'm
just fascinated by it I don't think I've
ever had a cake like this so I really
want to try it it also tells you to sift
the flour and the dry ingredients four
times normally I don't sift anything in
this case I think it's very important to
sift so there's the flour baking powder
salt and sugar and it says to sift it
four times and I the reason I think this
is important really is because the loft
is going to come from the whipped eggs
and the whipped cream and I think that
having this flour really nice and light
is going to make that better okay next
up is to whip three egg whites so we'll
just separate our eggs
yoke's would be really good in a pudding
i don't know what i'll make with them
yet but I'm sure I'll figure something
out okay
the eggs are looking good don't overbeat
them don't beat them until they're
drying grainy that's a mistake I always
make next is to beat the cream or whip
the cream asks for one cup of heavy
cream or sweet cream as for one cup of
sweet cream so I'm using 35 percent milk
fat cream called whipping cream where I
live I can use the same whisk because
I'm doing the egg whites first and then
the cream if you did the cream first you
would have to wash the whisk this way is
going to be fine so same sort of thing
beat it up until you get to stiff peaks
okay I'm gonna say that's good
clean that off now it says mix lightly
together and then mix in the water and
the vanilla so let's see how this goes
egg whites into cream or cream into egg
whites let's go egg whites into cream
and we'll fold that together and see
what happens okay put in the vanilla
and then the water
okay I got to tell you when I started
adding the water into here I was a
little bit worried but it's mixed in
really nicely this is a really
good-looking mixture now we have to put
the flour in a little at a time so I'm
gonna get a spoon and I'm just gonna
spoon in maybe a quarter of this and
then fold it in
okay so mixing this together I needed to
be a little bit more aggressive than
folding I found that the flower didn't
mix in really easily and that I was
getting clumps so I needed to mix it a
little bit more than just uh than just a
fold now again no instructions about
baking
I've chosen a nine by nine square I've
put a piece of parchment paper in here
as a sling so I can pull the cake out
easily as I'm looking at this I'm
thinking a bundt ring would work really
well or just a tube pan in general would
work really well I'm gonna give this
Square a try and see what happens
so scrape it into the pan I've got the
oven preheated to 350 and I'm gonna go
about twenty or twenty five minutes and
see what happens and then come back and
check it make sure it gets into the
course
there you go and into the oven okay
Oh Glenn hey friends mmm that's a pretty
fluffy looking cake you got there yeah
so I'm intrigued by this one because
I've never had one like this before
and I think it's somewhere between an
angel food cake and just a plain white
cake super fluffy yeah so it's got that
that it's got a really nice have a lot
of eggs is that why it's angel food II
it's got three egg whites and no egg
yolks and whipped cream Oh
so there's no butter or other fat
there's no butter lard shortening no all
the fat comes from the whipped cream
that is a really good way cake mm-hmm
which which means that it's fluffy
mm-hmm it's it's still a little bit warm
which is kind of nice too like a drizzle
of like a fruit compote over the top
yeah cuz like white cake it doesn't have
a huge amount of flavor
right it's not a lemon cake or yeah it
is a lovely cake base for anything but
you could put lemon zest in this and and
make just an like under - like a really
great yeah
or drizzle on top strawberries
raspberries do it in a bunch pan I think
a bundt pan or two pan would work for
this as well it would probably also work
on any type of a cake that you're
putting what layers and you have things
in the middle like if you you know some
some strawberries fresh strawberries and
mmm I don't give you a thumbs up mm-hmm
so very good cake so it definitely is
partway between an angel food cake and a
regular white cake doesn't use as many
the egg whites cuz I've done a zero food
cake it's gonna say it's probably much
easier to make that an angel food cake
I'm guessing dozen egg whites an angel
food getting out of work which leaves
you with a lot of yolks when we're very
yeah um I give this one
two thumbs up if I had three thumbs I'd
give it three thumbs up yeah you can
take my okay excellent
excellent cake give this one a try
thanks for stopping by see you guys soon
you
