Whipped Cream Filled Pound Cake

This cake is made with a lot of whipped cream, it is super soft, sweet and the cake will just melt in your mouth. The combination of a moist cake and whipped cream will leave you with a smile. In a large mixing bowl, add 70 ml of oil and 100 ml of milk then lightly whisk to combine the milk and oil. Sift in 100 grams of cake flour, using a whisk, combine the flour in wet ingredients until it is smooth and fully combined.

In a separate bowl, separate 6 egg whites from the yolks then add the yolks to the cake batter and whisk the yolks in until it is well combined in the batter, add vanilla extract for flavouring and mix it in. To make the meringue, whip the egg whites at low speed for ten seconds to make them soft then whip on high speed until its foamy and has doubled in volume. Add 100 grams of sugar in three additions and whip the mixture until it reaches a soft peak.

Mix a quarter of the meringue with the batter and combine until fully mixed then pour the batter to the bowl with the remaining egg whites and fold it in with a spatula until well combined and you have a smooth batter. Pour the batter into a prepared cake pan, smooth the top and remove the air trapped in the batter by tapping it a few times on the counter.

Place then baking pan with the batter over a tray and add hot water to the tray and bake in a preheated 280 degrees Fahrenheit (140 C) oven for 20 minutes then lower the temparature to 275 degrees Fahrenheit (135 C) and bake for an addition 45 minutes or until the cake is golden brown on top. Remove the cake from the oven and let it cool on a wire rack. For the cream, add 300 ml of whipped cream and 30 grams of sugar in a stand mixer bowl and whip it on medium speed for 5 minutes, the cream should be a little hard, not smooth, pour the cream in a piping bag.

Make sure the cake is completely cooled. Make a little hole on the side of the cake three quarters way into the cake then squeeze the whipped cream into the cake making sure it is filled and you can fill the pressure of the cream as you move the piping bag. Once filled, slice the cake and enjoy.