Orange Whipped Cream Cake

I broke it! I can’t believe it! It was stuck in the pan and while I was trying to pry it out , it tricked me and became suddenly unstuck, tumbling out of its pan and breaking. 😦

So the final product is not very pretty.

It’s also not very orangey. If I ever make this again, I’d definitely up the orange flavor by substituting some of the cream with orange juice.

Something else I really missed was butter. Yes, I realize that there is already 1 1/2 cups of heavy cream in there—and that butter is made from cream. Despite this, however, that special richness in flavor and smoothness in texture that butter gives, well, just was not there.

Maybe I did something wrong, or maybe I just don’t like cream baked into a cake. It sounded like a great idea when I was reading through the recipe. But perhaps whipped cream is just one of those things that tastes better fresh.

Orange Whipped Cream Cake (adapted from a Rosy Leven Berenbaum recipe courtesy of My Baking Addiction)

Makes one 10-cup bundt


2 1/4 cups (225 g) cake or bleached all-purpose flour

2 tsp baking powder

3/4 tsp salt

1 1/2 cups (348 g) cold heavy cream

3 large eggs, at room temperature

1 tsp pure vanilla extract

1 cup, plus 2 tbsp (225 g) super-fine sugar

zest of 2 oranges, grated


  1. Pre-heat the oven to 375 F (190 C). Set the oven rack in the lower third of the oven.
  2. In a medium bowl, whisk together flour, baking powder and salt and then sift them together to make the mixture easier to incorporate.
  3. In the bowl of a stand mixer fitted with the whisk beater, whip the cream starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form when the beater is raised.
  4. In another medium bowl, whisk the eggs, grated orange zest and vanilla, just until lightly combined.
  5. On medium-high speed, gradually beat the egg mixture into the whipped cream. It will thicken into mayonnaise consistence (unless high-butterfat cream is used). Gradually beat in the sugar. It should take about 30 seconds to incorporate.
  6. Add half the flour mixture to the cream mixture and, with a large silicone spatula, stir and fold in the flour until most of it disappears. Add the rest of the flour mixture and continue folding and mixing until all traces of flour have disappeared.
  7. Using a silicone spatula or spoon, scrape the batter into a greased and flour-dusted pan. Run a small metal spatula or dull knife blade through the batter to prevent large air bubbles, avoiding the bottom of the pan. Smooth the surface evenly with a small metal spatula.
  8. Bake for 25 to 35 minutes, or until a wooden toothpick inserted between the tube and the side comes out completely clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
  9. Let the cake cool in the pan on a wire rack for 10 minutes. With a small metal spatula, loosen the top edges of the cake and invert the cake onto a wire rack that has been coated lightly with non-stick cooking spray. Cool completely. The cake requires no adornment, but you can serve it with a light dusting of powdered sugar or a large dollop of lightly sweetened whipped cream.
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