In 1998 I sat next to Rose Levy Beranbaum on a panel of bakers at a Barnes & Noble for a “Celebrity Cook Book Club.” I was freshly out of culinary school and working as a pastry chef at a fine dining restaurant. I was neither a “celebrity” nor a cookbook author, so how I ended up on that panel was a complete mystery. I just wanted to meet my baking hero in person. I was so nervous I could barely speak, felt like a world class imposter and must have blacked out because I recall NOTHING! I do remember Rose being kind and welcoming.
I baked my way through Rose Levy Beranbaum’s original Cake Bible in an attempt to fill the gaps left in my instruction at the Culinary Institute of America (CIA). Rose’s recipes are an education! The way she structures her books is so unique and the recipes ironclad—there is nothing left to chance. I can say with complete confidence that they ALL work flawlessly. Every pastry kitchen has a copy of The Cake Bible. I had two copies when I was running a pastry kitchen. I left one behind as a gift to my staff when I had my boys and decided to leave the restaurant world. It was the right thing to do, but I regret not taking that treasure home, which was filled with all my notes and splattered with so many years of baking memories.
Since that first encounter I have had the great fortune of seeing Rose at events and getting to meet her husband, Woody. They met over their love of baking cakes and have gone on to build a partnership and eventually create this 35th Anniversary edition of The Cake Bible together. In my view, the original book was perfection but now it is even better! I am so thrilled to consider them friends and mentors.
Be sure to enter for your chance to win a copy below!
GIVEAWAY
[GIVEAWAY CLOSED] Winners (Tiffanie & Vickie!) have been notified and accepted their prizes!
Rose and Woody have generously shared the Whipped Cream Cake recipe from the book, and are giving away TWO copies of The Cake Bible. GIVEAWAY DETAILS: Simply leave a comment below by Sunday, June 15, 2025 at 11:59 p.m. and you’ll be entered to win! We’ll randomly select winners early next week and notify them via email. US addresses only.
Video
Equipment
Ingredients
- 225 g (2 1/4 cups sifted into the cup and leveled off) bleached cake flour
- 2 tsp baking powder
- 3/4 tsp fine sea salt
- 3 large eggs at room temperature
- 1 tsp pure vanilla extract
- 348 g (1 1/2 cups / 355ml) cold heavy cream
- 225 g (1 cup plus 2 Tbsp.) sugar preferably superfine sugar
Instructions
PREHEAT THE OVEN + PREPARE THE PAN
- Twenty minutes or longer before baking, set an oven rack in the lower third of the oven. Set the oven at 375℉/190℃.
- Coat the tube pan with baking spray and flour.
MIX THE DRY INGREDIENTS
- 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.
MIX THE LIQUID INGREDIENTS
- In a 1 cup/237 ml glass measure with a spout, lightly whisk the measured egg yolks and egg whites. Add the vanilla and whisk until lightly combined.
MAKE THE BATTER
- In the bowl of a stand mixer fitted with the whisk beater, whip the cream on medium-high speed until stiff peaks form when the beater is raised.
- Starting on medium-low speed, gradually beat in the egg mixture and continue beating for 2 minutes. The mixture will thicken into mayonnaise consistency (if high-butterfat cream is used, it will be less thick). 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 whisk 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, reaching to the bottom of the bowl.
- Scrape the batter into the prepared pan. Run a metal spatula or dull knife blade through the batter, to prevent large air bubbles, avoiding the bottom of the pan, and smooth the surface with a small offset spatula. The pan will be half full.
BAKE THE CAKE
- Bake for 25 to 35 minutes, or until a wooden toothpick inserted between the center tube and sides of the pan 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.
COOL AND UNMOLD THE CAKE
- Let the cake cool in the pan on a wire rack for 10 minutes. Invert the cake onto a wire rack that has been lightly coated with nonstick cooking spray. Cool completely.
Notes
Airtight: room temperature, 3 days; refrigerated, 1 week; frozen, 3 months POINTERS FOR SUCCESS The bowl and beaters for whipping the cream should not be chilled because the eggs will not emulsify as readily if the whipped cream is too cold. For the smoothest top crust, to eliminate bubbles from the airy batter, start filling the pan by spreading a little of the batter into the grooves of the pan and pressing it in with a silicone spatula. Then add the remaining batter. UNDERSTANDING
Compared to a basic layer cake, this cake has about 18 to 25 percent more butterfat, depending on the fat content of the cream, and almost the same amount of water content. It also has one extra egg, balanced by less baking powder. A lower amount of vanilla is needed because of the floral quality of the cream. COMPLEMENTARY ADORNMENTS
A light dusting of powdered sugar or whipped cream and berries
An absolutely beautiful cake! I can’t wait to try the recipe. Thanks so much for sharing it.
Oh so fabulous! Here I am at 78, learning how to make even-better cakes! Love this life-long learning! Thanks to you, Zoe & Rose, for this recipe and the opportunity for your book, Rose!
This cake looks lush and delicious, perfect for summer baking. Thanks for sharing the recipe. I am on my summer break and cannot wait to try it.
This looks like a perfect addition to summer gatherings, can’t wait to try it!
I thought I had already posted when I saw the first name Adele, but I realized it wasn’t me so I added my last initial. I would love to make this cake and it’s perfect combination as you said of pound cake and sponge cake. I just need a new Two pan because I gave my cathedral pan to a friend. I’m also happy to see you. encourage people to weigh ingredients whipped cream to me is the reason to have cake.
I also would love to make Woody chocolate cake, the one with the boiling water and the cocoa powder. That’s my next favorite. Looking forward to it.
This cake looks delish. I love to bake and being creative as well as sharing my goodies with other people. I have cook book by Rose Levi which I enjoy.
Thank you for sharing this recipe. I can’t wait to try it. What an iconic duo – Rose and Zoe!
Sounds wonderful! Can’t wait to try it. Thanks so much!
This cookbook has lived in my kitchen for more than 30 years, traveling from one city to another, always a valuable and reliable tool in my arsenal. Can’t wait to see the update!
This cake looks divine! Definitely making this weekend!
Thank You for sharing. I’ll be sharing this cake on Fathers Day.
Can’t wait to try this recipe, looks so heavenly and light. I love trying new recipes and new cook books.
Just gorgeous! Can’t wait to make it!
Oh, this looks so delicious for summer eating. I’ve never had a copy of ‘The Cake Bible’. I think it’s about time I did.
Perfect for fathers day…. can’t wait to try it!
I have made this cake more times than I can count. It never fails to impress. My copy of the cake Bible is well worn and stained. It is how I learned to bake.
Looks delicious! Can’t wait to try it
I’ve had and used the Cake Bible for decades. I’m excited to learn how she’s improved on perfection.
Rose is a master and a wizard! Thank you Zoe for sharing with us. I’m definitely ordering this book STAT.
I don’t have the Cake Bible, just the Bread Bible, but I will definitely pick it up now. My family love cake!
I’m looking forward to trying this recipe.
This looks so yummy! And I cannot believe it’s been 35 years since this was first published! I could not wait to get it back then, and now I’m even more excited to get my new, improved, big text for easier reading copy!
What an excellent summer recipe! Can’t wait to make it.
Sounds Soooo good. Can’t wait to make!
I am fascinated by the method in this recipe! Can’t wait to surprise my hubby for Father’s Day!
Can’t wait to try this cake