Best Whipped Cream Cakes With Peaches And Raspberries Recipes

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ANGEL FOOD CAKE WITH BERRIES AND WHIPPED CREAM



Angel Food Cake with Berries and Whipped Cream image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 32m

Yield 6 servings

Number Of Ingredients 6

1 pint blueberries
1 pint raspberries
2 tablespoons sugar
1 angel food cake, store bought
1 container whipped cream, canister
Fold 3 paper towels into a 1 1/2-inch by 1 1/2-inch square and place one into each of the paper cups to support the cupcake paper. Place a cupcake paper in each paper cup on top of the paper towel.

Steps:

  • Combine berries. Sugar berries. Let stand up to 30 minutes. Serve with sliced angel food cake and whipped cream.

WHIPPED CREAM CAKES WITH PEACHES AND RASPBERRIES



Whipped Cream Cakes with Peaches and Raspberries image

Can be prepared in 45 minutes or less.

Yield Makes 6 cakes, serving 2

Number Of Ingredients 11

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

Steps:

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

WHIPPED CREAM CAKE



Whipped Cream Cake image

This old-fashioned dessert from master baker Rose Levy Beranbaum's cookbook, "Rose's Heavenly Cakes," contains no butter or oil; instead, whipped cream gives the cake its melt-in-your-mouth texture and subtle floral flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Number Of Ingredients 11

Nonstick cooking spray with flour
2 1/4 cups cake flour, sifted
2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups heavy cream, chilled
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup plus 2 tablespoons superfine sugar
Nonstick cooking spray
Powdered sugar, for dusting cake (optional)
Whipped cream, for serving (optional)

Steps:

  • Preheat oven to 375 degrees with rack set in lower third of the oven. Spray a 10-cup fluted metal tube or Bundt pan with cooking spray with flour; set aside.
  • In a medium bowl, whisk together flour, baking powder, and salt. Sift flour mixture and set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, whip cream on low, gradually increasing speed to medium-high as cream thickens, until stiff peaks form.
  • In a medium bowl, whisk together eggs and vanilla. With the mixer on medium-high, gradually add egg mixture; beat until thickened (like mayonnaise) and well combined. Gradually add sugar, about 30 seconds.
  • Remove the whisk attachment from the mixer. Using the whisk attachment, gently fold half the flour mixture into the cream mixture until flour is dissolved and well combined. Repeat process with remaining flour mixture. Transfer batter to prepared cake pan; run a small metal spatula or dull knife through batter to prevent large air bubbles from forming, avoiding bottom of the pan. Smooth surface evenly with a small metal spatula.
  • Transfer pan to oven and bake until a cake tester inserted into cake comes out clean and springs back when lightly pressed with your finger, 25 to 35 minutes. Transfer cake pan to a wire rack and let cool 10 minutes; cake will begin to shrink from sides of pan.
  • Spray a wire rack with nonstick cooking spray. Using a metal spatula, loosen top edges of cake and invert onto prepared wire rack. Let cool completely. Sprinkle with powdered sugar and serve with whipped cream, if desired.

WHIPPED-CREAM CAKES



Whipped-Cream Cakes image

Martha's recipe is inspired by a cake that master baker Rose Levy Beranbaum made on the Martha Stewart Show.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Yield Makes 12 mini bundt cakes

Number Of Ingredients 11

Unsalted butter, softened, for molds
2 1/4 cups cake flour, plus more for molds
2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups heavy cream, chilled
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup plus 2 tablespoons superfine sugar
Nonstick cooking spray
Whipped cream, for serving (optional)
Berries, for serving (optional)

Steps:

  • Preheat oven to 375 degrees with rack set in lower third of the oven. Brush 12 mini Bundt cake molds with butter and dust with flour; set aside.
  • In a medium bowl, whisk together flour, baking powder, and salt. Sift flour mixture twice and set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, whip cream on low, until soft peaks form. Gradually increase speed to medium-high as cream thickens, and whisk until stiff peaks form, about 3 minutes.
  • In a medium bowl, whisk together eggs and vanilla. With the mixer on medium-high, gradually add egg mixture; beat until thickened (like mayonnaise) and well combined. Gradually add sugar, about 30 seconds.
  • Remove the whisk attachment from the mixer. Using the whisk attachment, gently fold half the flour mixture into the cream mixture until flour is dissolved and well combined. Repeat process with remaining flour mixture. Using a large pastry bag, pipe batter into prepared cake molds and run a small metal spatula or dull knife through batter to prevent large air bubbles from forming, avoiding bottom of the pan. Smooth surface evenly with a small metal spatula.
  • Transfer pans to oven and bake until cakes springs back when lightly pressed with your finger and a cake tester inserted into cakes comes out clean, 18 to 20 minutes. Transfer cake pans to a wire rack and let cool 10 minutes; cakes will begin to shrink from sides of pan.
  • Spray a wire rack with nonstick cooking spray. Using a metal spatula, loosen top edges of cakes and invert onto prepared wire rack. Let cool completely. Serve with whipped cream and berries, if desired.

POUND CAKE WITH PEACHES AND CREAM



Pound Cake with Peaches and Cream image

All you have to do to assemble this "layer cake" is whip some cream and slice some peaches, arrange them on pieces of store-bought pound cake, and then pop the whole thing in the freezer to set.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 55m

Yield Makes one 5-by-9-inch cake

Number Of Ingredients 4

3 peaches, sliced into 1/4-inch-thick wedges
1/4 cup plus 1 tablespoon confectioners' sugar
1 cup cold heavy cream
1 store-bought pound cake, sliced horizontally into 3 even pieces

Steps:

  • Toss peaches with 1 tablespoon sugar. Whisk cream and remaining 1/4 cup sugar until stiff peaks form.
  • Line a 5-by-9-inch loaf pan with plastic wrap, leaving a 3-inch overhang on all sides. Lay bottom slice of pound cake in pan. Arrange half the peaches on top in a single layer. Spread half the whipped cream over peaches, and top with middle slice of pound cake. Repeat with remaining peaches, whipped cream, and slice of pound cake.
  • Wrap cake gently with plastic wrap, and freeze for at least 45 minutes.
  • Remove cake from pan by using plastic overhangs to lift. Slice cake into 1-inch-thick slices. Serve immediately.

LEMON SHEET CAKE WITH RASPBERRY WHIPPED CREAM



Lemon Sheet Cake With Raspberry Whipped Cream image

This lovely cake was inspired by the colors and flavors of pink lemonade. Don't be tempted to skip the first step of this recipe, which asks you to rub lemon zest into granulated sugar: The sugar granules help release the essential oils in the zest, making for a brighter lemon flavor and fragrance. (If you're really short on time, you can skip using your hands and just mix with the paddle attachment inside the mixer bowl on low speed for 1 minute.) Slather this sunny cake with swoopy, easy-to-make raspberry whipped cream then serve as is, or dressed up with lemon zest or sprinkles.

Provided by Erin Jeanne McDowell

Categories     cakes, dessert

Time 2h

Yield 1 (9-by-13-inch) cake

Number Of Ingredients 14

Nonstick cooking spray
2 cups/400 grams granulated sugar
3 lemons, zested (about 5 tablespoons), plus 1/3 cup/80 milliliters lemon juice (from about 2 lemons)
4 cups/510 grams all-purpose flour
1 tablespoon baking powder
1 teaspoon fine sea salt
1/2 cup/115 grams unsalted butter (1 stick), at room temperature
1/2 cup/120 milliliters vegetable oil
6 large eggs, at room temperature
1 1/4 cups/300 milliliters buttermilk, at room temperature
12 ounces/340 grams (about 2 3/4 heaping cups) raspberries (thawed, if frozen)
3/4 cup/150 grams granulated sugar
1 1/2 cups/360 milliliters heavy cream
Lemon zest or sprinkles, for finishing (optional)

Steps:

  • Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch pan with nonstick spray, then line the pan with parchment paper. Lightly coat the parchment paper with nonstick spray.
  • In the bowl of an electric mixer, use your hands to rub together the sugar and lemon zest.
  • In a medium bowl, whisk the flour, baking powder and salt.
  • Add the butter and oil to the bowl with the lemon sugar, and transfer it to the mixer. Using the paddle attachment, cream the mixture on medium speed until light and fluffy, 4 to 5 minutes. With the mixer running, add the lemon juice in a slow, steady stream and mix until well combined, 1 minute more. Scrape the bowl well.
  • Add the eggs one at a time, mixing on medium speed until each is incorporated before adding the next, about 1 to 2 minutes each. Scrape the bowl well every two to three additions.
  • Add half of the flour mixture and mix on low speed until fully incorporated. With the mixer running on low speed, add the buttermilk in a slow, steady stream, and mix until fully incorporated. Add the remaining flour and mix until it's evenly incorporated.
  • Pour the batter into the prepared pan and spread into an even layer. Transfer to the oven and bake until a toothpick inserted into the center comes out clean, 27 to 32 minutes. Cool completely.
  • While the cake cools, make the frosting: In a medium bowl, mash the raspberries with a potato masher or large fork until broken down. Stir in 1/2 cup/100 grams granulated sugar, and let macerate for 10 to 15 minutes.
  • Strain the raspberry mixture. (You should have at least 3/4 cup/180 milliliters juice. Reserve any excess for cocktails, stir it into sparkling water, or drizzle over ice cream.)
  • In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and the remaining 1/4 cup/50 grams granulated sugar on medium speed until the mixture reaches soft peaks, about 1 to 2 minutes.
  • With the mixer still running on medium speed, pour the raspberry juice into the mixer in a slow, steady stream. (Reduce splattering by pouring away from the moving whisk.) Continue to whip until the mixture forms peaks, about 30 seconds to 1 minute more.
  • Spoon the frosting over the cooled cake and spread into an even layer. If desired, garnish with lemon zest and sprinkles.

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