Whip Cream Cake

Ingredients

Dry ingredients:
2 cups all-purpose flour (240 grams)
2 cups granulated sugar (400 grams)
1 teaspoon baking powder
1/4 teaspoon salt

Wet ingredients:
4 large eggs (240 grams)
2 teaspoons vanilla extract

Whipped Cream:
1 cup heavy whipping cream (272 grams)

Bake at 325 for 30-40 minutes 

Instructions:

Combine the dry ingredients in a bowl. Add the wet ingredients (except for the whipped cream) to the dry ingredients and mix until just combined.

Finally fold in the whipped cream. This is where most of the levening comes from. And this is what makes the cake so fluffy.

Notes: I always use home made whipped cream, a note when I first made this warned against store bought, but I've never tried it.

If you wanna try store bought, make sure you use more than 1 cup (since 1 cup is the measurment for the heavy cream)

If you can, weigh the whipped cream so you have exactly 272 grams

To make the whipped cream:

I normally pour in cold heavy cream into my stand mixer and whip it on high until I have stiff peaks.

If you dont have a stand mixer, good luck xd