This cream and vanilla plum cake is very soft, tall and light as a cloud, with a tender, fragrant batter that melts in your mouth. Perfect for breakfast or a snack.
If you are looking for a simple dessert with a surprising result, this cream and vanilla plum cake is perfect. Thanks to the cream the batter remains moist and tender, while the vanilla gives a delicate and irresistible aroma. It reminds me a lot of the tall and soft ring cake with cream and milk. It’s a soft and light cake, ideal for breakfast or to enjoy at any time of the day.
If you like very soft and delicate cream cakes, here are three amazing recipes for you
- Difficulty: Very easy
- Cost: Very low cost
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
To make this soft plum cake you only need a few simple ingredients that together create a tall, tender and fragrant cake
- 3 eggs
- 3/4 cup granulated sugar
- 2.40 cups all-purpose flour (00)
- 1/2 cup sunflower oil
- 1 cup whipping cream
- 1 packet baking powder
- 1 bean vanilla
- powdered sugar (for dusting)
Also try these soft cakes:
milk ring cake
milk plum cake
lemon and ricotta ring cake
Steps
To make this soft plum cake you only need a few simple ingredients that together create a tall, tender and fragrant cake.
Prepare the eggs: separate the yolks from the whites. Beat the yolks with the sugar until very light and fluffy; add the oil to the yolks, the vanilla and finally the flour sifted with the baking powder.
Now the soft part: whip the egg whites until stiff peaks form and gently fold them into the yolk mixture. Whip the cream and fold it into the batter gently as well.
Pour and bake: Pour the batter into a greased and floured loaf pan or line it with parchment paper. Bake at 356°F for about 35 minutes, but always do the toothpick test and adjust for your oven. Once baked, dust with powdered sugar.
Useful tips
Use fresh whipping cream for a softer result and always have the eggs at room temperature; they will whip faster.
