Preheat oven to 190 C

Sift together cake flour, baking powder and salt and set aside.

Beat eggs and vanilla until combined. Using a stand mixer, whip cream until stiff peaks form. Add egg and vanilla mixture to whip cream (use medium speed). Gradually add in sugar. The mixture will be of mayonaise consistency.

Fold half of the sifted flour into whipped cream mixture using a spatula.

Fold until flour mixture is incorporated into the cream mixture.

Butter and flour a 10-cup bundt pan. Pour in cake batter and bake in a preheated oven for 25-3 minutes until a cake tester comes out clean.

Cool on a wire rack for 10 minutes and invert cake onto a rack that has been coated with a little butter to prevent cake from sticking.

Serve cake dusted with some confectionery sugar. This cake stays moist for at least 3 days, it does not last longer that than around here.