Fluffy Even Without Oil Whipped Cream Cake

• 100 ml Ready-made whipped cream (or heavy cream)
• 50 grams Sugar
• 1 Egg
• 1 dash Vanilla essence
• 100 grams Cake flour
• 2 grams Baking powder

1. =Preparation= Measure the cake flour and baking powder.
2. Grease the cake pan with margarin or vegetable oil Preheat the oven to 170C.
3. Combine the whipped cream and sugar in a bowl, and beat with a hand mixer or a whisk until the mixture thickens a little.
4. Add the egg and vanilla essence, and mix.
5. Sift in the dry ingredients, and fold in gently with a rubber spatula.
6. Pour the batter into the cake pan, make a slit in the middle, and bake in a preheated oven for 40 minutes.
7. A fluffy oil-free pound cake is done.
8. To cut down on baking time, bake in muffin molds.
9. It takes about 25 minutes.
10. If you want to use up a whole carton of ready-made whipped cream (200 ml), double all the ingredients.
11. Variation: Coffee cake.
12. I added 5 g of instant coffee to the batter.
13. Quick version: Chocolate muffins = I added 10 g of pure cocoa powder.
14. Matcha muffins = I added 5 g of matcha.
15. The cake in the profile photo was made in a 18 cm pound cake pan.
16. If you use a large cake pan, the height of the cake will be lower.But the fluffy texture will be the same.

cream, sugar, egg, vanilla essence, flour, baking powder

Taken from cookpad.com/us/recipes/147606-fluffy-even-without-oil-whipped-cream-cake (may not work)