During a web search, I found a cake recipe that uses heavy cream instead of butter.
However, when I made it, the cake texture was terrible; thick and doughy even though I tested the cake with a toothpick and the toothpick came out clean.This is the recipe I used:
2 cups cake flour
2 teaspoons baking powder
1 1/2 cups heavy cream
1 1/3 cups white sugar
2 eggs (room temperature)
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease 2 8" cake pans; line with parchment paper; grease again.
Sift cake flour, baking powder and salt in a medium bowl; set aside. Using an electric mixer, whisk the cream with the sugar until stiff peaks form. Add the eggs, 1 at a time, whisking well after the first before adding the second. Stir in the vanilla. Fold in the flour mixture until just incorporated. Divide batter between the prepared cake pans. Bake 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cakes in pans for 10 minutes, then invert on to cooling racks; re-invert so that the tops of the cakes are facing upwards. Cool completely.
I live in Boulder County, Colorado, so I decreased the sugar to 3/4 cups (I do this routinely, eve when I lived in southern Indiana, because I believe excessive amounts of sugar are used in American baked goods (leavened without yeast).
I WEIGH all ingredients and mixed the cake according to the directions; I folded the flour mixture just until there was no dry flour. What did I do wrong? Are there adjustments that should be made to the recipe, such as increasing the baking temperature? I understand that this type of cake should have a velvety, melt-in-your-mouth texture. How can I make this type of cake successfully?