Can I make this cake ahead of time?

Yes — with some planning. The sponge layers can be baked up to 24 hours in advance and stored at room temperature (wrapped tightly). The frosting is best made the day of assembly, as it holds its texture better when freshly whipped. The fully assembled cake can be refrigerated overnight, and in many cases it actually improves — the flavors meld and the layers soften slightly into the cream.

How do I prevent whipped cream from deflating?

The cream cheese stabilization method described in this recipe is one of the most reliable techniques for home bakers. Beyond that: always start with very cold cream, work quickly once you begin whipping, and refrigerate the frosted cake immediately. Avoid leaving the cake at room temperature for extended periods. If you notice the frosting starting to weep, the cake may simply need to go back into the refrigerator.

Can I freeze whipped cream cake?

Freezing the unfrosted sponge layers works well (up to 2 months). Freezing an assembled whipped cream cake is generally not recommended — the frosting tends to separate and become watery upon thawing. If you'd like to prepare in advance, freeze only the layers and frost after thawing.

Why is my sponge cake dense instead of fluffy?

In most cases, this comes down to one of three things: the eggs and sugar were not whipped long enough (they should be pale and ribbon-like), the batter was overmixed once the flour was added (which develops gluten and creates a tougher crumb), or the oven temperature was off (an oven thermometer is a worthwhile investment). Cold eggs can also contribute — room temperature eggs whip to much greater volume.

Rosemary's Bakery Whipped Cream Cake Recipe Watertown

Description

A light and airy bakery-style sponge cake layered with fresh stabilized whipped cream, inspired by the famous Rosemary’s Bakery whipped cream cake from Watertown.

Ingredients

Scale

2¼ cups all-purpose flour, sifted
1½ cups granulated sugar
4 large eggs, room temperature
½ cup neutral oil (vegetable or canola)
¾ cup whole milk, room temperature
2½ teaspoons baking powder
1 teaspoon pure vanilla extract
½ teaspoon fine salt
2 cups heavy whipping cream, very cold
¾ cup powdered sugar, sifted
2 oz cream cheese, softened
1 teaspoon vanilla extract
Optional fresh strawberries for filling

Instructions

Préchauffer le four à 175°C (350°F) et préparer deux moules ronds de 9 pouces avec papier parchemin.
Dans un bol, mélanger la farine tamisée, la levure chimique et le sel.
Dans un batteur, fouetter les œufs et le sucre pendant 4 à 5 minutes jusqu’à obtenir un mélange pâle et mousseux.
Ajouter lentement l’huile puis l’extrait de vanille.
Incorporer le lait délicatement à la spatule.
Ajouter les ingrédients secs en trois fois en mélangeant délicatement.
Répartir la pâte dans les moules préparés.
Cuire au four pendant 28 à 32 minutes jusqu’à ce qu’un cure-dent ressorte propre.
Laisser refroidir 10 minutes puis démouler et refroidir complètement.
Fouetter le fromage à la crème jusqu’à consistance lisse.
Ajouter le sucre glace puis incorporer la crème froide et fouetter jusqu’à pics fermes.
Étaler une couche de crème fouettée sur le premier gâteau.
Ajouter des fraises tranchées si désiré.
Placer le deuxième gâteau par-dessus.
Glacer le dessus et les côtés du gâteau avec le reste de crème fouettée.

Notes

Utiliser de la crème bien froide pour une chantilly stable. Le gâteau doit être complètement refroidi avant le glaçage pour éviter que la crème ne fonde.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 180mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 5g
Cholesterol: 85mg

Keywords: rosemarys bakery whipped cream cake recipe, whipped cream cake, bakery style cake, watertown cake recipe, light sponge cake