This was a very easy recipe, and the result was great. I was intrigued by the use of heavy cream - I'm not sure I've made a cake with heavy cream as an ingredient before.
I always aspire to have the eggs at room temperature, as specified in the recipe - I notice the difference, but seldom do enough advance planning to make it happen.
The cake also kept well, as described in the recipe - four days later, it was still tasty.
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| Whisking the flour into the eggs |
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| Ready for the oven |
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