Use the whipped cream to frost the whole cake or to garnish individual slices of cake.
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This is a perfect cake. Light, moist and delicious, with a beautiful texture. I frosted it with the Lemon Whipped Cream from this site, made with a little less sugar, to keep it tart.
This was delicious. The cake batter was easy to make and beautifully creamy, and the whipped cream-icing was lovely. (At first I thought there was too much, but it didn't overwhelm the cake). Strange that you're not supposed to grease the pan in any way; the cake came out fine, but left a layer of cake on the pan, which made it that much more crumbly when I was putting the cream on. A bit of butter in the pan might help. I also wasn't sure about the 'cool upside down on a bottle neck' recommendation... I was afraid that gravity might pull the cake down, or part of it, and I pictured it crashing to the counter. I inverted the cake pan over a rack on a plate and left it to cool and it worked fine.We did this for my mother's birthday - she can't have chocolate - and it was lovely.
Wonderful recipe. Rich and airy at the same time. I made for a kindergarten birthday party and the crowd loved it!
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