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Easy Fresh Cream Cake Recipe

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Easy Ice Cream Cake Recipe Allergy Friendly EBL Food Allergies
Easy Ice Cream Cake Recipe Allergy Friendly EBL Food Allergies from www.eblfoodallergies.com

There is nothing like a fresh cream cake to satisfy your sweet tooth cravings. This recipe is perfect for any occasion and is sure to impress your guests. The best part? It’s easy to make! So, let’s get started.

Description

This fresh cream cake is a light and fluffy sponge cake filled with whipped cream and fresh fruit. It’s a perfect dessert for any occasion, from birthdays to weddings.

Prep Time

30 minutes

Cook Time

25 minutes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • Fresh fruit for filling (strawberries, blueberries, raspberries)

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • 9-inch cake pan
  • Parchment paper
  • Cake leveler (optional)
  • Spatula
  • Electric whisk

Method

  1. Preheat your oven to 350°F (175°C) and line a 9-inch cake pan with parchment paper.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another mixing bowl, cream the butter and sugar together until light and fluffy.
  4. Add the eggs, one at a time, and mix until well combined.
  5. Add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
  6. Pour the batter into the prepared cake pan and bake for 25 minutes or until a toothpick inserted into the center of the cake comes out clean.
  7. Remove the cake from the oven and let it cool completely.
  8. In a mixing bowl, whip the heavy cream and vanilla extract until stiff peaks form.
  9. Cut the cooled cake in half horizontally using a cake leveler or a serrated knife.
  10. Spread whipped cream on top of the bottom half of the cake, then add your desired amount of fresh fruit on top.
  11. Place the top half of the cake on top of the fruit.
  12. Frost the entire cake with whipped cream and decorate with fresh fruit.
  13. Refrigerate the cake for at least 30 minutes before serving.

Notes

This cake is best served chilled. You can store it in the refrigerator for up to three days.

Nutrition Info

Calories per serving: 280

Total fat: 14g

Saturated fat: 9g

Cholesterol: 70mg

Sodium: 190mg

Total carbohydrates: 36g

Dietary fiber: 1g

Sugars: 22g

Protein: 3g

Recipes FAQ

Can I use other fruit for the filling?

Yes, you can use any fruit you like. Just make sure to dice it into small pieces so it doesn’t weigh down the whipped cream.

Can I use a different type of flour?

You can use cake flour instead of all-purpose flour, but the texture of the cake will be slightly different.

Can I make this cake ahead of time?

Yes, you can make the cake layers ahead of time and freeze them until you are ready to assemble the cake. The whipped cream should be made fresh, just before assembling the cake.

Recipe Tips

  • Make sure all of your ingredients are at room temperature before starting the recipe.
  • Be careful not to overmix the batter, or the cake will be tough.
  • If you don’t have a cake leveler, use a serrated knife to cut the cake in half horizontally.
  • Use a piping bag to add whipped cream to the cake for a more professional look.

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