Granola Whipped cream Cake

 There is a time that I want to eat cake that's not too heavy.

But sponge or chiffon need cream or frosting to make it complete, I'm too lazy for that. Finally, I think about whipped cream cake that I made a long time ago, it's easy, soft and yes, delicious. 
This cake made from whipped cream and whipped egg, so you can doubt the texture of it ^^. The texture is light and soft but by using the whipping cream it has enough fat to make you feel great in each bite. Because I want this cake to be delicious in itself, granola is sprinkle over the top to act as the topping, you can use any kinds of granola that you have or use chopped nuts instead or omit them completely if you want, it's your cake anyway, haha.
Because of its lightness, you will finish one piece of it in no time, so serve yourself 2 pieces with a cup of hot tea is recommended.
*the texture of cake is light so be careful when moving it.

 Granola Whipped cream Cake

Make 1 loaf (20x8 cm)

125g ............................. Whipping cream
20g ............................... Granulated sugar (A)
2 ................................... Eggs
1/8tsp ............................ Salt
1tbsp ............................. Honey
60g ................................ Granulated sugar (B)
100g .............................. Cake flour
1tsp ................................ Baking powder
65g ................................. Granola

Preheat an oven to 170C
Line 20x8 cm loaf pan with baking paper.

Whip the whipping  cream with sugar (A) until soft peak formed.
Refrigerate while beating the eggs.

 Put eggs, salt, sugar (B), and honey into the bowl.

 Beat until light in color.

 Sift the flour and baking powder into the bowl.

 Fold to combine.

 Fold the whipped cream in 2 additions

 Fold until combine.

 Pour into the prepared pan and sprinkle the on top.

Bake for 30-35 minutes or until the top spring back when touch lightly.
Let the cake cool in the pan for 10 minutes before removing from the pan.

Granola Whipped cream Cake