“This unusual, old-time recipe was sent to me by chef Anthony Stella, a restaurateur in Delaware, who asked if I could perform a makeover on it. What intrigued both of us about the recipe was that at first glance it seemed to contain no butter or oil. But on closer analysis, I discovered that the butterfat contained in the cream was more than equal to the usual amount of butter added. My makeover involved a nip and tuck, decreasing the sugar and baking powder and increasing the salt to compensate for the saltiness previously provided by a higher amount of baking powder. I also increased the overall yield by one and a half times and baked the cake in a fluted tube pan to give it an attractive appearance and more center support. The result is a perfectly even and exceptionally moist and tender cake.” Rose Levy Beranbaum

Whipped Cream Cake recipe

Whipped Cream Cake
Serves 8 to 10

2¼ cups (or 2 cups) cake flour (or bleached all-purpose flour), sifted into the cup and leveled off (8 ounces or 225 grams)
2 teaspoons baking powder
¾ teaspoons, salt
1½ cups heavy cream, cold (12 fluid ounces, 348 grams )
3 large eggs, at room temperature (½ cup plus 1½ tablespoons, 4.7 fluid ounces)
1 teaspoon pure vanilla extract
1 cup plus 2 Tablespoons superfine sugar (8 ounces, 225 grams)

Special Equipment
One 10-cup fluted metal tube pan, coated with baking spray with flour

Preheat the Oven Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 375°F/190°C (350°F/175°C if using a dark pan).

In a medium bowl, whisk together the cake flour, baking powder, and salt and then sift them together to make the mixture easier to incorporate.

In the bowl of a stand mixer fitted with the whisk beater, whip the cream, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form when the beater is raised.

In a medium bowl, whisk the eggs and vanilla just until lightly combined. On medium-high speed, gradually beat the egg mixture into the whipped cream. The mixture will thicken into mayonnaise consistency (unless high-butterfat cream is used). Gradually beat in the sugar. It should take about 30 seconds to incorporate it.

Add half the flour mixture to the cream mixture and, with a large silicone spatula, stir and fold in the flour until most of it disappears. Add the rest of the flour mixture and continue folding and mixing until all traces of flour have disappeared. Using a silicone spatula or spoon, scrape the batter into the prepared pan. Run a small metal spatula or dull knife blade through the batter to prevent large air bubbles, avoiding the bottom of the pan. Smooth the surface evenly with a small metal spatula.

Bake for 25 to 35 minutes, or until a wooden toothpick inserted between the tube and the side comes out completely clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.

Let the cake cool in the pan on a wire rack for 10 minutes. With a small metal spatula, loosen the top edges of the cake and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. Cool completely. The cake requires no adornment, but I love to serve it with a light dusting of powdered sugar or a large dollop of lightly sweetened whipped cream.

Notes: Do not chill the bowl and beaters for the heavy cream because the eggs will not emulsify as readily if the whipped cream is too cold. High-butterfat (40 percent) heavy cream produces a finer, more tender crumb. This cream is generally available only to bakeries and restaurants, but it is certainly worth asking your local baker to sell you a container.

Excerpted from The Baking Bible, © 2014 by Rose Levy Beranbaum. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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This German Chocolate Pie with buttery crust and rich chocolate, pecan, and coconut filling is a crowd-pleasing pie! Watch and learn how this classic German chocolate cake is transformed into pie.

German Chocolate Pie with Toasted Coconut
Serves 8

You’ll need: One 9-inch pie dish

1 cup pecans
1/3 cup unsweetened coconut flakes, for serving (optional)
Unbleached all-purpose flour, for dusting
1 disk Pate Brisee
4 tablespoons unsalted butter, melted
2 large eggs, lightly beaten
1 can sweetened condensed milk
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
7 ounces semisweet chocolate, finely chopped (1 1/4 cups)
1 cup sweetened shredded coconut
Lightly sweetened whipped cream, for serving

*** For directions watch the video.

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“Forget supermarket versions – home-made is the way to go with this popular tart. I’ve included fresh raspberries here for a sharp contrast to the sweetness of the frangipane. A teatime treat, it’s also lovely as a dessert with cream. I usually make it in an oblong tin to slice into fingers, but it works well in a 23-cm round tin too.” – Paul Hollywood

Bakewell Tart
Makes 8 to 10 slices
Bake 45 minutes

A 36- x 12-cm rectangular tart tin (or 23-cm round tart tin)

200 g plain flour
2 Tablespoons icing sugar
100 g cold unsalted butter, diced
1 medium egg
1 teaspoon lemon juice
2–3 teaspoons ice-cold water

Frangipane filling
100 g unsalted butter
100 g caster sugar
2 large eggs
50 g plain flour
75 g round almonds
A drop of almond extract (optional)
100 g raspberry jam
100 g raspberries
20 g flaked almonds

To finish
Icing sugar, for dusting

1. To make the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Mix the egg with the lemon juice and 2 teaspoons water. Stir into the mixture with a round-bladed knife, adding another 1 tsp water if necessary. (Alternatively you can make it in a food processor, blitzing the flour, icing sugar and butter together, then adding the liquid.)

2. As the dough comes together, gently knead it into a smooth ball. Wrap in cling film and chill for at least 15 minutes.

3. Heat the oven to 200°C/Gas 6. Roll out the pastry on a lightly floured surface to a 3 mm thickness and use to line a 36 x 12 cm loose-bottomed tart tin (or a 23 cm round tin), leaving a little excess overhanging the edge.

4. Line the pastry case with baking parchment and fill with baking beans or dried beans. Bake blind for 12 to 15 minutes, until the pastry is dry to the touch. Remove the paper and beans and return the pastry case to the oven for about 5 minutes until very lightly colored. Trim away excess pastry from the edge. Turn the oven down to 180°C/Gas 4.

5. For the frangipane filling, beat the butter and sugar together until light and fluffy, then beat in the eggs one at a time. Stir in the flour, ground almonds and the almond extract, if using.

6. Spread the jam over the base of the pastry case and scatter over the raspberries. Top with the frangipane and spread evenly. Bake for 10 minutes, then scatter the flaked almonds on top and cook for a further 15 minutes until the filling is golden. Leave to cool in the tin before slicing. Dust with icing sugar to serve.

Adapted from Paul Hollywood’s British Baking by Paul Hollywood with permission from Bloomsbury Publishing. Text © Paul Hollywood, 2014. Photographs © Peter Cassidy, 2014.

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