Fluffy Even Without Oil Whipped Cream Cake

1. 1

   =Preparation= Measure the cake flour and baking powder.

2. 2

   Grease the cake pan with margarin or vegetable oil Preheat the oven to 170C.

3. 3

   Combine the whipped cream and sugar in a bowl, and beat with a hand mixer or a whisk until the mixture thickens a little.

4. 4

   Add the egg and vanilla essence, and mix.

5. 5

   Sift in the dry ingredients, and fold in gently with a rubber spatula.

6. 6

   Pour the batter into the cake pan, make a slit in the middle, and bake in a preheated oven for 40 minutes.

7. 7

   A fluffy oil-free pound cake is done.

8. 8

   To cut down on baking time, bake in muffin molds.

9. 9

   It takes about 25 minutes.

10. 10

    If you want to use up a whole carton of ready-made whipped cream (200 ml), double all the ingredients.

11. 11

    Variation: Coffee cake.

12. 12

    I added 5 g of instant coffee to the batter.

13. 13

    Quick version: Chocolate muffins = I added 10 g of pure cocoa powder.

14. 14

    Matcha muffins = I added 5 g of matcha.

15. 15

    The cake in the profile photo was made in a 18 cm pound cake pan.

16. 16

    If you use a large cake pan, the height of the cake will be lower.But the fluffy texture will be the same.

* Per serving · 4 servings · Values may vary.

No additional tips available.