-
Note: Before you begin, have all ingredients (except the cream) at room temperature (about 68°F-70°F).
-
Preheat the oven to 350°F. Butter (or spray with pan spray) two 8" round cake pans. Line the bottoms with parchment and butter the paper. Dust with flour and set aside.
-
Blend together the flour and baking powder, and sift them. Set the mixture aside.
-
Whip the cold heavy or whipping cream until soft peaks form. Set it aside.
-
Beat the butter until it's smooth; a stand mixer makes this task easy.
-
Gradually add the sugar, salt, and vanilla, beating for about 5 minutes once everything has been added. The mixture will lighten in color and become fluffy.
-
Crack the eggs into a bowl, and whisk them to blend whites with yolks.
-
With the mixer going, gradually add the eggs to the butter mixture, adding 3 to 4 tablespoons of the sifted flour mixture towards the end of adding the eggs if the mixture starts to separate/curdle.
-
Add the flour mixture, beating briefly to combine.
-
Using a spatula, fold in the whipped cream by hand.
-
Divide the stiff batter between the two cake pans, leveling the surface. Tap the pans 3 or 4 times on the table to expel any large bubbles.
-
Bake the cakes for 20 to 24 minutes, until a toothpick inserted into the center comes out with a few moist crumbs attached.
-
Remove the cakes from the oven and let them cool for 5 minutes before loosening the edges and inverting them onto a rack. Cool completely.
-
The cakes are best finished and eaten on the same day, but they hold up very well for up to 2 days at room temperature, well-wrapped. The cakes may be stored frozen, well wrapped in plastic wrap, for up to 1 month.
-
When ready to serve, frost/finish as desired.
