#PretendCookingShow: Whipped Cream Cake. 🍰 Taste trumps beauty when I’m the baker, and when the recipe is by Rose Levy Beranbaum from her beautifully revised The Cake Bible, no one seems to mind. Mistakes = the baker’s piece = lucky me! Congratulations, Rose, and yum! (recipe below) . Whipped Cream Cake by Rose Levy Beranbaum Ingredients: 2¼ cups cake flour, sifted and leveled off 2 tsp baking powder ¾ tsp fine sea salt 3-4 egg yolks (¼ cup) 3 egg whites (¼ cup plus 2 Tbsp) 1 tsp vanilla extract 1½ cups heavy cream, cold 1 cup plus 2 Tbsp superfine sugar . Directions: 1. Preheat to 375℉ and set rack in lower third. Prepare a 10 cup fluted tube pan, coat with baking spray and flour. 2. In a medium bowl, whisk together dry ingredients. 3. In a 1 cup glass measure with spout, lightly whisk egg yolks and whites, then add vanilla. Whisk lightly to combine. 4. In the bowl of a stand mixer (whisk beater), whip cream on med-high until stiff peaks. 5. Reduce to med-low and gradually beat in eg...