This Whipped Cream and Vanilla Bundt recipe is a real discovery. In the sense that it is very simple but the result is truly exceptional. The cream donut has an incredible consistency, soft and moist, one slice leads to another and in an instant it’s finished! A “Cloud” cake… all you have to do is get to work!


  • 200 g of 00 flour
  • 50 g of potato starch
  • 3 whole eggs at room temperature
  • 200g of granulated sugar
  • 50 g of melted butter (alternatively 50 g of rice oil)
  • 300g of fresh whipping cream
  • seeds of half a vanilla bean
  • 1 sachet of baking powder (16 g)
  • vanilla icing sugar for decoration

Whip the cream in a container with high sides and set it aside in the fridge.


In the planetary mixer (or in a deep bowl), whisk the eggs with the sugar until the mixture becomes very firm and fluffy. It will take at least 20 minutes.

At this point, whisking constantly, slowly add the warmed melted butter and vanilla until completely blended.


In a bowl, mix the flour, starch and yeast well with a fork and at this point incorporate the powders into the egg mixture a little at a time, with a dripping pan, mixing carefully, alternating the powders with the whipped cream. The first spoonful of whipped cream will serve to soften the mixture, and by adding a little flour and cream at a time you will obtain a nice homogeneous and silky mixture.


Butter and flour a 22-24 cm donut mold (you don’t need it if you use silicone ones) and level the dough well.

Bake in a hot oven at 160°C for 50 minutes, test with a toothpick and remove from the oven. Leave to cool well and then turn the cake out onto a serving plate.


Sprinkle generously with icing sugar and… enjoy it.

Doesn’t it look like the Angels’ cake, soft as a Cloud?


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