Description

This Ribbon Cake is a masterclass in texture, featuring a dense and velvety crumb achieved through a high-fat emulsion of butter and heavy cream. Perfectly structured for a tube pan, it offers a sophisticated balance of a golden crust and a tender, melt-in-your-mouth interior.

Ingredients

Unsalted butter, softened to 65°F (18°C)
White sugar
7 large eggs, room temperature
All-purpose flour
Cornstarch
1 cup heavy whipping cream
Vanilla extract

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Instructions

Preheat your oven to 350°F (175°C) and thoroughly grease and flour a 10-inch tube pan to ensure the batter can climb the sides.
In a stand mixer, cream together the softened butter and sugar on medium-high speed for 5 to 7 minutes until the mixture is pale and fluffy.
Add the room-temperature eggs one at a time, beating well after each addition to establish a stable emulsion.
In a separate bowl, whisk together the flour and cornstarch; reduce mixer speed to low and add half of this mixture to the batter.
Pour in 1/2 cup of the heavy cream, followed by the remaining flour mixture, the rest of the cream, and the vanilla extract, mixing only until the flour streaks disappear.
Pour the batter into the prepared tube pan, smooth the top with an offset spatula, and bake for 60 to 75 minutes.
Once a skewer comes out clean, cool the cake on a wire rack for 10 minutes before inverting it onto a serving plate.

Notes

To ensure a perfect emulsion, make sure your eggs and heavy cream are at room temperature before beginning; cold ingredients can cause the butter-fat to seize and result in a grainy texture. For the best flavor development, allow the cake to cool completely, which allows the internal structure to set and the buttery notes to deepen.

Prep Time: 20 mins
Cook Time: 70 mins
Category: Dessert
Method: Baking
Cuisine: European