The Cream Cake is an easy recipe to make, you just need an electric whisk and a few minutes of preparation. However, you will get a tall, soft, cloud-like dessert, and the aroma it leaves in the kitchen is delightful. Perfect for breakfast or as a snack, this cream ring cake will win you over; we especially love it for breakfast with a nice hot cappuccino.
The cream cake recipe has been on the blog since 2012 but certainly needed a photographic makeover, so last night, I said to myself “come on Bea, you have the cream and it takes just a second to bake it!” and indeed, here it is, it was in the oven, and I was comfortably on the couch enjoying The Gentlemen with Matthew McConaughey (what an amazing hunk)
To help you in the kitchen, when you choose to prepare a dessert, I leave this article where I wrote the 5 mistakes not to make when preparing a dessert, I hope it helps!
The Cream Cake is featured in the Collection of Ring Cake and Bundt Cake Recipes on the blog Bea’s Recipes. To read and save each recipe, you can click here, see you there!
Let’s not waste time with more chatter and quickly move on to the recipe for the softest cake there is, Bea’s word! Join me on the fan page for many other contents and recipes! To subscribe, click here
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 377.63 (Kcal)
- Carbohydrates 58.03 (g) of which sugars 31.23 (g)
- Proteins 7.89 (g)
- Fat 13.88 (g) of which saturated 1.01 (g)of which unsaturated 1.22 (g)
- Fibers 0.83 (g)
- Sodium 94.59 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a Cream Cake:
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3 eggs
- 7/8 cup fresh liquid cream
- 1 packet vanilla
- 1 tsp lemon juice
- 1 packet baking powder
- 1 pinch salt
- as needed powdered sugar
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Bundt cake pan – 8.5 inches in diameter
- 1 Sugar duster
- 1 Oven
- 1 Scale
- 1 Sieve
Preparation of the Cream Cake:
The first thing to do is turn on the oven in static mode at 356°F
Now let’s take a nice large bowl to work our ingredients with the electric whisk.
We start with the room temperature eggs to work with the sugar until a smooth mixture is obtained.
We proceed by adding the dose of fresh liquid cream, make sure it’s cold from the refrigerator. Add a small dose of lemon juice, in the original recipe a “good squeeze of lemon” was indicated, but over the years I have reduced this dose according to my taste. We continue to work everything with the electric whisk.
Now add the sifted flour, spoon by spoon, then the packet of baking powder, the packet of vanilla, and lastly the pinch of salt, always working the ingredients with the electric whisk.
Now butter a 8.5-inch ring cake pan, pour the mixture in, and bake for about 30-35 minutes. Always do the toothpick test before turning off the oven so you can check if the cake is ready.
Let the cake rest in the pan for at least an hour. Before serving the cake, sprinkle with powdered sugar.
Enjoy your meal!!!
Now you just have to let yourself go among the clouds thanks to the softness of this cream cake!
Storage:
You can store the Cream Cake in a cake container for about a week, it will not become too dry in texture. But you’ll see it will be finished much sooner.
Other recipes:
If you like desserts with cream and you also like coffee, try this Plumcake perfect for breakfast!
