Whipped Cream Cakes with Peaches and Raspberries Recipe

Name: Whipped Cream Cakes with Peaches and Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large whole egg; 1 large egg yolk; 1/2 teaspoon vanilla extract; 1/2 cup granulated sugar; 2/3 cup well-chilled heavy cream; 3/4 cup cake flour (not self-rising); 1 teaspoon double-acting baking powder; 1/4 teaspoon salt; confectioners' sugar for dusting the cakes; fresh peaches, peeled and sliced, for garnish; fresh raspberries for garnish

Servings: persons

1 large whole egg
1 large egg yolk
1/2 teaspoon vanilla extract
1/2 cup granulated sugar
2/3 cup well-chilled heavy cream
3/4 cup cake flour (not self-rising)
1 teaspoon double-acting baking powder
1/4 teaspoon salt
confectioners' sugar for dusting the cakes
fresh peaches, peeled and sliced, for garnish
fresh raspberries for garnish

1
In a bowl with an electric mixer beat together the whole egg, the yolk, the vanilla, and 1/4 cup of the granulated sugar until the mixture is thick and pale.
2
In a bowl beat the cream with cleaned beaters, adding the remaining 1/4 cup granulated sugar, until the mixture holds soft peaks.
3
Fold the egg mixture into the whipped cream mixture.
4
Into another bowl sift together the flour, the baking powder, and the salt and fold the flour mixture into the cream mixture.
5
Divide the batter among 6 buttered and floured 1/2-cup muffin tins and bake the cakes in the middle of a preheated 350F.
6
oven for 18 to 20 minutes, or until they are golden.
7
(The batter will flow over the rims slightly.)
8
Let the cakes cool in the tins on a rack for 10 minutes and turn them out onto the rack, leaving them upside down.
9
Dust the cakes with the confectioners' sugar and serve them with the peaches and the raspberries.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large whole egg, 1 large egg yolk, 1/2 teaspoon vanilla extract, 1/2 cup granulated sugar, and more.

Yes, Whipped Cream Cakes with Peaches and Raspberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whipped Cream Cakes with Peaches and Raspberries

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