Recipe: Whipped Cream Cake

Let me just say that Fiance and I had a great culinary weekend. We ate almost nothing that was good for us and we enjoyed every single bite. Friday night we had breakfast for dinner, steak, eggs, and hash browns. Breakfast is my favorite meal of the day, any time of the day.
Saturday morning we went to my favorite breakfast place in Herndon, The Virginia Kitchen. If you haven't been there yet you must go...right now. Stop what you're doing and go. It's a cute little diner that has been there forever. Everything on their extensive menu is great. While they don't advertise that they have gluten free items I assure you they do. They have buckwheat pancakes and loads of other breakfast staples. Fiance loves the El Paso Omelet. Saturday night we had some whipped cream cake for dessert. See the recipe below. 


Saturday, while Fiance was napping, I decided I wanted to try another recipe from Art of Gluten Free Baking. So, I made Jeanne's Whipped Cream Cake. Let me just tell you that this cake is equal parts Angel food and Devil's food. Do not even add up the calories on this one because just tasting it is worth every single one of them. I used the recipe listed on the website linked above except that I added semi-sweet chocolate chips to the batter. Fiance loves chocolate so I though that this would be a nice touch...and it was. When I served it I also drizzled a little bit of chocolate syrup on top. Yum!

Prep time: 5 minutes

Cook time: 35-40 minutes

Cooling time: 20 minutes

Servings: Approximately 15 small slices

Whipped Cream Cake Ingredients:
2 C Gluten Free Flour Mix. I used Gluten Free Mama Almond Blend
2 tsp baking powder
3/4 tsp salt
1 1/2 C heavy cream, cold
3 large or extra large eggs
1 tsp vanilla extract
1 C plus 2 TBL granulated sugar
1 1/2 C semi-sweet chocolate chips dusted with GF flour mix
Non-stick spray and more GF flour mix


Please see the original blog by Jeanne Sauvage for the instructions.

I baked the cake in a bundt pan with a large cookie sheet under it. If you also choose to do this you'll want to increase the baking time. I needed to add approximately 10 more minutes. It's ok to pull the cake out of the oven when it's almost cooked through. Cakes and cookies will continue to cook even after you pull them out of the oven. Pulling the goodies out just before they're done will ensure that your treats stay nice and moist. 

Bon Appetite!