Ingredients

• 260 grams of all-purpose flour
• 2 teaspoons of baking powder
• ¹⁄₂ teaspoons of salt
• 3 large room temperature eggs
• 2 teaspoons of vanilla extract
• 1 and ¹⁄₂ cups of cold heavy whipping cream
• 200 grams of white or cane sugar

Instructions

1. Preheat oven to 325℉ with a rack in the middle position. Oil the bottom and sides of a baking dish. Line the bottom with parchement paper, then oil the parchment. Dust the pan with flour, then knock out the excess
2. Whip the cream in a bowl until you get stiff peaks.
3. Add the sugar, egg, and vanilla into the whipped cream and continue beating until well combined (scrape down the sides of the bowl as needed).
4. Add the flour ¹⁄₂ cup at a time and continue to beat. Add in the baking powder and salt with the last batch of flour.
5. Fold the mixture gently with a spatula, scraping the bottom and sides to ensure no pockets of flour remain. The batter will be thick.
6. Pour the batter into the prepared baking dish and smooth the top. Bang the pan against the counter a few times to release any air bubbles.
7. Bake until a toothpick inserted in the center comes out clean, duration will depend on the size of the baking dish
8. Cool in the pan for 15 minutes, then run a knife around the edges of the cake to loosen, then remove from the dish. Cool completely