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Fresh Cream Vanilla Cake

This Italian Vanilla Cake is quite an easy cake to make. Made with fresh cream and no butter but with the added touch of citrus.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 10 servings
Calories: 229 kcal
Course: Dessert , Breakfast
Cuisine: Italian

Ingredients

  • 1½ cups cake / 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 of lemon / mandarin or orange
TOPPING
  • 2-3 tablespoons icing / powdered sugar for dusting

Instructions

    Cup of Yum
  1. Pre heat the oven to 350F (180C), grease and flour an 8 inch (20-22cm) cake or bundt/tube pan.
  2. In a medium bowl whisk the flour, baking powder and salt, set aside.
  3. 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.
  4. 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 from 1 cup of flour remove 2 tablespoons and substitute with cornstarch. Sift together before using.
  • To make homemade cake flour from 1 cup of flour remove 2 tablespoons and substitute with cornstarch. Sift together before using.
  • For room temperature ingredients, remove them from the fridge approximately 45 minutes before using.
  • For room temperature ingredients, remove them from the fridge approximately 45 minutes before using.
  • The cake should be stored in an airtight container or a covered cake dish. It will keep at room temperature for 4-5 days.
  • The cake can also be frozen. Wrap the cooled cake tightly in plastic and place in a freezer safe  bag or container. It will keep up to three months in the freezer.

Nutrition Information

Calories 229kcal (11%) Carbohydrates 31g (10%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 6g (30%) Cholesterol 72mg (24%) Sodium 23mg (1%) Potassium 105mg (3%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 405IU (8%) Vitamin C 1mg (1%) Calcium 50mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 229

% 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.