- Prep time 15 minutes
- Cook time 1 hour 5 minutes
- makes 1 (9-inch) springform cake
This easy cake has the lofty lightness of a chiffon cake, with a crumb structure a little more akin to pound cake. Using cream as the fat rather than butter or oil, this cake boasts a short ingredient list and produces beautifully smooth batter. It’s perfect all on its own but can be dressed up in any number of ways. Brush on a flavorful simple syrup while the cake is still warm, or dust the finished cake in powdered sugar. Or mound lightly sweetened whipped cream on top and serve it with whatever fruit is in season. —Erin Jeanne McDowell
Test Kitchen Notes
Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she'll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and pointing out all the mistakes to avoid along the way. —The Editors
3 1/2 cups
(420 grams) all-purpose flour
1 1/2 teaspoons
(6 grams) baking powder
(4 grams) fine sea salt
large (285 grams) eggs, room temperature
(397 grams) granulated sugar
(470 grams) heavy cream, divided
(10 grams) vanilla extract
Whipped cream and fresh fruit, for serving (optional)
- Arrange a rack in the center of the oven; heat to 350°F. Grease a 9-inch springform pan with cooking spray. Line the base and sides of the pan with parchment paper; lightly spray the parchment.
- In a medium bowl, whisk the flour, baking powder, and salt to combine.
- In a large bowl, whip the eggs until fluid—you can do this by hand for 2 minutes, or with an electric mixer on medium speed for 1 minute. Gradually add the sugar while whisking vigorously or beating on low speed until incorporated. Continue to whisk for 6 to 7 minutes, or beat on medium-high speed for 2 to 3 minutes, until the mixture reaches the ribbon stage (very pale yellow and thick).
- Add about one-quarter of the dry ingredients and whisk or beat on low speed to combine. Add about one-third of the cream and whisk or beat on low speed to combine. Repeat, alternately adding the dry ingredients in 3 additions and the cream in 2 additions, until incorporated. Whisk or beat in the vanilla extract.
- Pour the batter into the prepared pan and spread in an even layer. Bake for 65 to 75 minutes, until a tester inserted into the center comes out clean or with a few moist crumbs attached.
- Let the cake cool in the pan. Unmold the outer ring and peel off the outer parchment. The parchment on the bottom should make it easy to remove the cake from the base of the pan, then it’s easy to peel it away. Transfer the cake to a platter.
- Slice the cake and serve with whipped cream and fruit, if using.