The 5-minute cream cake is delicate and fluffy like a cloud, a delicious dessert to enjoy on its own and perfect as a base to fill with creams and fruit. Very easy to make, it comes together in a few minutes and will bring you great satisfaction, it will disappear in no time!
The recipe is as simple as all my 5-minute cakes and is so light it won’t last until the next day. Definitely one to add to the simple cakes to fill that I have been suggesting to you in recent weeks like the soft tart and the Paradise cake.
Today, I opened the fridge and noticed a pack of cream about to expire, I was supposed to make some creams but over the weekend I had a fever and couldn’t do it, so I thought of using it to make a fluffy cake.
I took from the pantry eggs, sugar, flour and in a few minutes the batter was ready for the oven. If you want, you can also add some fruit, peaches, apples, or apricots are great but make sure they are not too ripe otherwise you risk compromising the success of the cake.
Try also the other 5-minute cakes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 262.36 (Kcal)
- Carbohydrates 38.74 (g) of which sugars 21.12 (g)
- Proteins 4.65 (g)
- Fat 10.79 (g) of which saturated 0.83 (g)of which unsaturated 2.23 (g)
- Fibers 0.55 (g)
- Sodium 24.32 (mg)
Indicative values for a portion of 80 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
- 1 3/4 cups all-purpose flour
- 3/4 cup sugar
- 3/4 cup whipping cream, 35% fat
- 1 1/2 tbsps peanut oil (or other oil of choice)
- 2 eggs (large)
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated, or other flavors of choice)
- 1 1/2 tbsps vanilla powdered sugar
Tools
- 2 Bowls
- 1 Hand whisk
- 1 Sieve
- 1 Cake pan springform, 9 inches
Procedure
Crack the eggs into a bowl, add the sugar and mix well with a whisk, then add the cream, the oil, the vanilla, and the lemon zest (you can substitute the flavors with those you prefer), incorporate everything.
In the other bowl, sift the flour with the baking powder.
Gradually pour the liquid ingredients into the bowl with the powders, mixing with the whisk, you should obtain a smooth and homogeneous batter.
Pour the mixture into a buttered and floured mold.
Bake in a preheated static oven at 347°F for about 28/30 minutes.
Do the toothpick test to verify cooking; if necessary, extend it by a few minutes.
If the surface of the cake tends to darken too much, cover it with a sheet of aluminum foil.
The 5-minute cream cake is ready, let it cool completely, sprinkle it with powdered sugar, and serve.
Tips
Storage
The 5-minute cream cake can be kept at room temperature for 3/4 days in the appropriate cake holder.
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