Would you believe that this cake contains no butter and no oil?

Just heavy cream — a lavish amount of it.

“Whipped Cream Cake” is from the newly revised and updated, 35th anniversary edition of “The Cake Bible” (William Morrow, 2024), of which I received a review copy.

It’s a beautiful golden-hued Bundt cake with a tender, moist crumb and a taste so rich that it needs no embellishments.

First published in 1988, it’s by baking expert, Rose Levy Beranbaum, who has been nicknamed the “diva of desserts.”

The revised book is a whopping 684 pages, with 150 pages and 30 percent more recipes than the original.

There are cake recipes for every occasion, with ones that can serve a family to ones that can accommodate 150 at a swanky affair. Savor everything from “Triple Lemon Velvet Bundt Cake,” “Mango Bango Cheesecake,” and “Flourless Chocolate Almond Cake,” to “Praline Brioche Cake,” “Swedish Caramel Almond Cake,” and “Ode to Lemon Poppy Seed Wedding Cake.”

In the book, Beranbaum acknowledges that this “Whipped Cream Cake” is one of her top favorite cakes. It is easy to see why. It’s simple to make and its reward ample.

Beranbaum has been called one of the most meticulous bakers around, and it shows in her recipes that give the measurements in imperial units and gram weights. She even goes so far as to weigh her egg yolks and whites separately, because “the ratio of yolk to white in an egg has decreased in recent years due to the use of younger laying hens; the amount of yolk can vary to such a degree that a recipe calling for 6 yolks may actually need as many as 9 yolks (90 percent more!).”

I’ll be the first to admit that I’m lazier than that. So even though this recipe called for weighing 3 large eggs to ensure they had the proper amount of yolks and whites, I simply just went with the trio of them, and the cake turned out wonderful. So, you can choose to be as finicky as you like.

One and a half cups of cold heavy cream gets whipped in a stand mixer until stiff peaks form. It will take all your willpower not to dip a spoon into that bowlful of billowy whipped cream to steal a little to enjoy. Resist the urge, though, so your cake will come out properly.

Gradually beat in a mixture of eggs and vanilla extract, then superfine sugar. and lastly, cake flour with baking powder and salt.

You’ll end up with batter so velvety thick that you know from the get-go that it will produce a magnificent cake.

Transfer the batter to a greased and floured Bundt pan, then bake. Allow to cool in the pan for 10 minutes before inverting onto a rack to cool completely. Dust with powdered sugar, if you like. That’s really all that it needs.

This cake may look Plain Jane. But with one taste, it reveals itself to be a voluptuous starlet.

It is bodaciously buttery tasting. It is truly like whipped cream in cake form.

And that’s a winner through and through.

Whipped Cream Cake

(Makes one Bundt cake)

2 1/4 cups (sifted into the cup and leveled off) (225 grams) bleached cake flour

2 teaspoons (9 grams) baking powder

3/4 teaspoon (4.5 grams) fine sea salt

3 large eggs, (see Note)

1 teaspoon (5 ml/5 grams) pure vanilla extract

1 1/2 cups (355 ml/348 grams) heavy cream, cold

1 cup plus 2 tablespoons (225 grams) sugar, preferably superfine

Preheat the oven: Twenty minutes or longer before baking, set an oven rack in the lower third of the oven. Set the oven at 375°F/190°C.

Prepare a 10-cup fluted tube pan or Bundt pan, coating it in baking spray with flour. Set aside.

Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt and then sift the mixture onto a piece of parchment to make it easier to incorporate.

Mix the liquid ingredients: In a 1 cup/237 ml glass measure with a spout, lightly whisk the measured egg yolks and egg whites. Add the vanilla and whisk until lightly combined.

Make the batter: In the bowl of a stand mixer fitted with the whisk beater, whip the cream on medium-high speed until stiff peaks form when the beater is raised.

Starting on medium-low speed, gradually beat in the egg mixture and continue beating for 2 minutes. The mixture will thicken into mayonnaise consistency (if high-butterfat cream is used, it will be less thick). Gradually beat in the sugar; it should take about 30 seconds to incorporate it.

Remove the bowl from the stand. Add half the flour mixture to the cream mixture and with a flat wire whisk, or the whisk from the stand mixer, stir and fold it in until most of the flour disappears. Add the rest of the flour mixture and continue folding and mixing until all traces of flour have disappeared. Finish with a silicone spatula, reaching to the bottom of the bowl.

Scrape the batter into the prepared pan. Run a metal spatula or dull knife blade through the batter, to prevent large air bubbles, avoiding the bottom of the pan, and smooth the surface with a small offset spatula. The pan will be half full.

Bake the cake: Bake for 25 to 35 minutes, or until a wooden toothpick inserted between the center tube and sides of the pan comes out completely clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.

Cool and unmold the cake: Let the cake cool in the pan on a wire rack for 10 minutes. Invert the cake onto a wire rack that has been lightly coated with nonstick cooking spray. Cool completely.

Complementary adornments: A light dusting of powdered sugar or whipped cream and berries

Store: Airtight: room temperature, 3 days; refrigerated, 1 week; frozen, 3 months

Note: If you want utmost precision, weigh your egg yolks and egg whites separately. This recipe calls for 1/4 cup (59 ml/60 grams) or 3 (or 4) egg yolks; and 1/4 cup plus 2 tablespoons (89 ml/90 grams) or 3 egg whites.

Adapted from “The Cake Bible” by Rose Levy Beranbaum

More Rose Levy Beranbaum Recipes to Enjoy: Double Chocolate Oriolos

And: Clinton Street Brookies