Cream Cake
A classic cream cake with fluffy sponge layers and light vanilla whipped cream filling.
58Min
8Servings
420Cal
MediumLevel
Kid friendly
#cake#cream#dessert
Equipment
Mixing bowl
Mixing spoon
Whisk
Baking dish
Oven
Hand mixer
Plate
Ingredients
Cake Layers
all-purpose flour
250 g
granulated sugar
200 g
butter
120 g
eggs
4 pcs
baking powder
10 g
Cream Filling
heavy cream
400 ml
granulated sugar
80 g
vanilla extract
5 ml
Instructions
1
Prepare cake batter
Cream butter with sugar, add eggs one at a time, then fold in flour mixed with baking powder.
10 min
2
Bake the cake layers
Divide batter between two greased pans and bake until golden and springy.
25 min180°Ctimer 25 min
3
Prepare the cream
Whip heavy cream with sugar and vanilla until stiff peaks form.
8 min
4
Assemble the cake
Cool the layers, spread cream between and on top, then chill briefly.
15 min
Original recipe
Storage
Fridge: 3 days
Freezer: 30 days
Reheat: Room temperature 15 minutes
Keep covered to prevent drying out. Best enjoyed within 2 days.
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