This cake is truly light and airy; eating one slice just won’t be enough, I guarantee it! Highly uncomplicated, this recipe has only seven ingredients and qualifies as Quick and Easy to make. The only fat in the cake comes from the cupful of heavy cream. Heavy cream shouldn’t be confused with whipping cream. According to Harold McGee writing in On Food and Cooking (1984), heavy cream contains at least 36%-40% butterfat whereas whipping cream is 30%-36% butterfat.
Cream Cake (adapted from allrecipes.com)
Prep time: 10 minutes
Bake time: 25 minutes
3/4 cup white superfine sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup heavy whipping cream
1. Preheat oven 350˚F. Grease one 9×9 inch square pan or one 9×2 inch round cake pan. Set aside.
Cake Baker’s Note: Spray the pan with cooking spray or melt a tablespoon of butter and brush it on the bottom and sides of the pan.
2. Beat eggs on high speed until very thick, about 5 minutes. Add the sugar and the vanilla, beating well.
3. Whisk the flour, baking powder, and salt in a large bowl. On low speed, combine the wet and dry ingredients, scraping the bowl after each addition. First, add half the flour mixture to the egg mixture, then add half the cream. Next add half the remaining flour and the remaining cream. End with the last of the flour. Scrape the batter into the prepared pan. Tap pan lightly on the counter top to release any air bubbles.
4. Bake 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool the cake on a wire cooling rack. Don’t unmold the cake if it is baked in a square pan. Simply cool it in the pan and slice it into 16 squares. Instead of frosting this cake, serve it with sliced strawberries tossed in a little powdered sugar.