Cream Cake Recipe (Heavy Cream Cake)
This cream cake recipe offers a plain cake alternative prepared with heavy cream. The ingredients are few, the preparation is clear: first beat the oil and sugar, add the eggs, combine with the flour and fold in the cream. By following the how-to steps, you will get a soft textured, vanilla flavored cake.
Ingredients
Ingredients
Step-by-Step Method
Prepare the oven and mold
Preheat the oven to 170°C (preheat). Grease and lightly flour the cake mold to prevent the cake from sticking.
Beat the butter and sugar
Beat room temperature butter and granulated sugar for 3-5 minutes until it becomes light in color and fluffy. Scrape off what sticks to the edges with a spatula.
Add the eggs one by one
Add eggs one by one; Beat after each addition until the mixture comes together. This way the cake will rise more evenly.
Add the flour
Add the cake flour (and salt, if using) in 2–3 batches. On low speed, mix until flour disappears; Don't over beat.
Add the cream and vanilla
Add the cream and vanilla. Blend briefly until mixture is smooth; Be careful not to deflate the dough.
Bake
Pour the dough into the mold and smooth the top. Bake for 40–50 minutes; If the toothpick comes out clean, it's okay. If the top is browning quickly, you can cover it with foil for the last 10 minutes.
Let it rest and serve
Let the cake rest in the tin for 10–15 minutes, then transfer it to a wire rack and cool completely. With my slice; You can sprinkle powdered sugar if you want.