Traditional - Import export

This cake’s recipe substitutes the conventional cake staples – butter and oil – with the fat found in whipped cream. With its moist crumb and a mouthmelting texture, it is sure to leave you craving for more. You can use assorted berries of your choice to make your whipped cream flavourful. 1 cup roomtemperature unsalted butter 2 1/2 cups granulated sugar 6 roomtemperature eggs 3 cups allpurpose flour ½ teaspoon kosher salt 1 cup heavy whipping cream 2 teaspoons vanilla extract