Whipped Cream Cake

Preheat the oven: at least 20 minutes before baking, set an oven rack in the lower third of the oven. Set the oven temperature to 375 degrees F.

In a medium bowl, whisk together the flour, baking powder, and salt and then sift the mixture onto a piece of parchment to make it easier to incorporate.

In a 1 cup glass measur with a spout, lightly shisk the eggs. Add th evanilla and whisk until lightly combined.

In the bowl of a stand mixer iftted with the shisk attachment, whip the cream on medum-high speed until stiff peak form when the beater is raised. Gradually beat in the egg mixture and continue beating for 2 minutes. The misture will thicken into mayonnaise consistency. Gradually beat in the sugar; it should take about 30 seconds to incorporate it.

Remove the bowl from the stand. Add half the flour mixture to the cream mixture and with a flat wire whisk, or the shisk from the stand mixer, stir and fold it in until most of the flour disappears. Add the rest of the flour mixture and continue folding and mixing until all traces of flour have disappeared. Finish with a silicone spatula, reachin gto the bottom of the bowl.

Scrape the batter into the prepared pan. Run ametal spatula or dull knife through the batter to prevent large air bubbles, avoiding the bottom of th epan, and smooth the surface with a small offset spatula.

Bake 25-35 minutes (maybe a bit longer until a skewer inserted comes out with moist crumbs. Let the cake cool in the pan on a wire rack for 10 minutes. Invert the cake onto aowire rack that has been lightly coated wtih nonstick cooking spray. Cool completely. Serve with whipped cream and berries.