Fresh Cream Vanilla Cake
User Reviews
5
Fresh Cream Vanilla Cake
Description
Fresh Cream Vanilla Cake is created by blending cake flour with sugar, eggs, and whole whipping cream to achieve a delicate texture. The addition of baking powder helps the cake to rise evenly, while vanilla and lemon zest provide gentle aromatic flavor layers. Ingredients are mixed carefully to maintain lightness and produce a smooth batter.
The cake is poured into a greased and floured pan and baked at 350°F until a toothpick inserted into the center comes out clean, ensuring a moist and tender crumb without being dense. Once cooled, a dusting of powdered sugar adds a simple decorative sweetness that enhances the vanilla flavor without overwhelming it.
This cake can be served on its own or paired with fresh fruit or a light cream frosting if desired. It stores well in an airtight container at room temperature and can be frozen for longer preservation.
Properly bringing eggs and cream to room temperature before mixing improves batter consistency and rise. Homemade cake flour can be approximated by substituting two tablespoons of flour in each cup with cornstarch, sifted together.
Ingredients
- 1½ cups cake flour or pastry flour, homemade or store bought
- ¾ cup granulated sugar
- 1 cup + 2 tablespoons whole / whipping cream room termperature (260 grams total, if doubling the recipe then double this amount)
- 1 large egg room temperature
- 1 large egg yolk, room temperature
- 1½ teaspoons baking powder
- ¾-1 teaspoon vanilla
- 1 pinch salt
- 1 zest lemon or mandarin or orange
TOPPING
- 2-3 tablespoons powdered sugar icing sugar, for dusting
Instructions
- Pre heat the oven to 350F (180C), grease and flour an 8 inch (20-22cm) cake or bundt/tube pan.
- In a medium bowl whisk the flour, baking powder and salt, set aside.
- In the bowl of your stand up mixer or large bowl, beat on medium speed the eggs and sugar until light and fluffy (5-6 minutes), then add the vanilla, and then slowly add the cream while beating on medium / low for 2 minutes, add the flour mixture and zest, beat on medium speed to combine until smooth.
- Pour the batter into the prepared pan and bake for approximately 35-40 minutes or until toothpick comes out clean. Let cool completely before removing from pan. Dust with powdered sugar before serving. Enjoy!
Notes
- To make homemade cake flour, replace 2 tablespoons of flour per cup with cornstarch; sift before use.
- Use room-temperature eggs and cream by removing them from the refrigerator about 45 minutes before baking.
- Store the cake covered at room temperature or in an airtight container for up to 4-5 days.
- For longer storage, wrap the cooled cake tightly in plastic wrap and freeze for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 72mg | 24% |
| Sodium | 23mg | 1% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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