Cream Cake

Cream Cake

105

"This is a delicate white cake. Heavy cream is used instead of butter."

Ingredients

{{adjustedServings}} servings 187 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch square pan.
  2. Beat eggs in a small bowl until very thick. Add the sugar and the vanilla, beating well.
  3. Combine the flour, baking powder, and salt. In three parts add the flour mixture alternately with the whipping cream to the egg mixture, beginning and ending with the flour mixture. Pour the batter into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until a toothpick inserted near the center comes out clean.
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Reviews

105
  1. 125 Ratings

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This is a rich, moist white cake with great flavor, perfect for decorating. I made a double recipe and baked it in two 9" layer pans. I thought the amount of salt was extraordinary, so I cut it ...

This recipe was fantastic. After reading the other reviews that said the cake was dense, I added a little extra baking powder. It turned out, light, airy, and full of creamy vanilla flavor. A...

I have a very similar recipe from my very very old (thrift store purchase) cookbook called the Settlement Cookbook (lots of really cool old and now unusual recipes) That recipe calls for 1 cup o...