Whipped cream cake from Real Baking with Rose Levy Beranbaum by Rose Levy Beranbaum

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MollyPellecchia on February 04, 2023

    This is a very simple & unassuming cake. Given that it contains no butter, it’s excellent. I used vanilla paste & was nice to see the speckles in the finished cake. It took the full baking time - 35 min, surprisingly short for a bundt. Was a bit nervous about using the brilliance bundt pan but it released beautifully.

  • jenmacgregor18 on June 13, 2022

    This was simple to make and quite delicious. I served it with strawberries. However, the cake itself was so good, I preferred it plain. That's a first. It doesn't need much, but I may try it with a light glaze next time. Note - Rose Levy Beranbaum tweaked this old 1930's recipe. The one circulating the web is a bit different, including starting out in a cold oven. I don't know how they compare. I can say this version is fantastic.

  • chawkins on October 27, 2020

    Great cake, very easy to pull together. It did take the the upper limit of the baking time to get it done and as noted previously, it did shrink quite a bit in the 10 minutes that it was cooling in the pan.

  • bching on August 26, 2020

    Delicious! It's worth noting that the cake shrinks quite a bit as it cools.

  • Zosia on June 10, 2018

    A moist, delicious vanilla cake with a tender crumb that’s made without butter. The batter also comes together quickly and for a bundt cake, has a relatively short baking time. Delicious as is but can easily be dressed up with berries and cream or lemon curd. One of my family's favourites that has been made countless times.

  • retrocook on November 03, 2015

    Excellent cake, lovely texture. Very easy and quick to make.

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