True to its name, the ingredients were just a whole lot of cream a few other very typical cake ingedients.

I used Anchor brand cream as it’s cheapest at my local bake supplies store and the other brands I checked out ahev their butterfat content at 35%. No where could I find anything at 40%.

Ah well.

The whipping was uneventful. Though rose warned not to chill the whisk, I chilled it anyway since it’s the tropics here and anything chilled gets back to room temperature within prolly 5 seconds.

I didn’t snap any pics of the in-the-process since it was over in a jiffy. Seriously!

My only grievance is that the came came out slightly underdone at the bottom. I had the oven temperature at 180C since the pan I was using was a dark pan and baked it for about 30 mins and tested it alright. But when I cut it, I was a little dissapointed. Another glitch is that when I leveled off the surface of the batter in the batter, it baked to the top but the sides remained lower than the center, making the cake looked like it was floating. Get what I mean?

Anyhow.

The taste was amazing for a cake with no butter and no oil. It was more delicate, I thought. Aliya liked it as she loves unadorned cakes. Ayisha didn’t as she likes her cake frosted to the moons. Adani and Ariz are not cake eaters. Mrgart finished his slice and mine. Sheesh.

I gave a quarter of the cake to GartRed (my twin) and another quarter to Ras. Haven’t heard from them yet.

All in all. A great tasting cake. Definitely a do-it-again especially if I have cream fast expiring on me. The best part was the crust. I love browned cakes and the crust was really nice.

An original, really! .. Kudos Rose!

The cut cake. See the underdone portion. Sigh!

Close up of the cake.