Cream and Butter Sheet Cake (BAKING)

By hmp13

Makes 1 sheet cake (13 by 17 by ½ inch)

Ingredients

• 1 1/2 cups cake flour
• 1 teaspoon baking powder
• 4 eggs, warmed
• 1 cup sugar
• 1/2 cup heavy cream
• Zest of 1 lemon, or 1 teaspoon vanilla
• 1/2 cup butter, melted
• Icing sugar for sprinkling

Preparation

Step 1

Preheat the oven to 375. Line a 13 by 17 inch sheet pan with parchment paper.

In a bowl, whisk together the flour and baking powder and sift them.

In a second bowl, combine the eggs and sugar and beat on high speed with a stand mixer fitted with the whisk attachment for about 3 minutes or with a handheld mixer for 10 minutes, or until pale and almost tripled in volume. Stir in the cream and zest.

Whisk the butter into the egg mixture. Gently stir the dry ingredients into the egg mixture with a whisk, just long enough to eliminate lumps.

Spread the batter in the prepared sheet pan with an offset spatula. Bake for about 15 minutes, or until firm to the touch.

Take a sheet of parchment paper the same size as the sheet pan and sprinkle it with icing sugar. Remove the cake from the oven and quickly flip it out over the parchment paper. Immediately peel away the cooked parchment paper from the bottom of the cake. Sprinkle the top of the cake – what was the bottom – with icing sugar.

Variation:
To make a 9 inch round layer cake, butter and flour a 9 inch cake pan and preheat the oven to 350. Spread the cake batter into the prepared pan and bake for 25 minutes, until firm to the touch. Let it rest for 10 minutes, run a knife around the edges to detach it, and turn it out onto a cake rack to cool. Slice into layers and frost.