Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- 3 large eggs
- For the caramel whipped cream: (didn't make)
- 1/2 cup sugar
- 1 teaspoon water
- 3 cups heavy whipping cream
- 2 teaspoons vanilla extract
- Two 9-inch round cake pans, 2 inches deep, buttered, and the bottoms lined with disks of parchment or buttered wax paper cut to fit.
Preparation
Step 1
Set a rack in the middle of the oven and preheat to 350ºF.
For the cake batter, combine the flour, *3/4 cup of the sugar, the baking powder, and salt in a bowl and stir well to mix.
Put the cream and vanilla in a large bowl and whisk by hand until thickened and stiff. Whisk in the eggs, one at a time. Whisk in the remaining *3/4 cup sugar. Whisk in the flour mixture in 3 separate additions, whisking smooth after each addition.
Divide the batter between the 2 prepared pans and smooth the tops. Bake the layers until they are well risen, deep golden, and firm in the center when pressed with a fingertip, 30 to 35 minutes.
Cool the layers in the pans on racks for 5 minutes, unmold them, and cool them right side up on the racks.
To finish the cake, whip the cream mixture by hand or with an electric mixer until it holds a firm peak. Place one of the cake layers on a cake cardboard or platter and spread it with a little less than half the whipped cream. Invert the second layer onto the cream and spread the outside of the cake with the remaining whipped cream, swirling it with the point of the spatula.