Cream Cake
A light and fluffy cream cake with a delicate vanilla flavor, perfect for celebrations or teatime gatherings, offering a moist texture with airy layers.
Ingredients
Instructions
- Beat egg yolks; add sugar, water, beaten stiff egg whites, and vanilla.
- Then add flour and baking powder to the mixture.
- Grease and flour 3 (9-inch) round cake pans.
- Divide the cake batter equally into the prepared pans.
- Bake at 325°F (163°C) for 20 to 25 minutes.
Tips & Substitutions
For a lighter texture, make sure to whip the egg whites until stiff peaks form before folding them into the batter. You can substitute half of the sugar with a natural sweetener like honey or maple syrup for a different flavor profile. For a gluten-free option, try using a gluten-free all-purpose flour blend in place of regular flour.
Serving Suggestions
Serve slices of this cream cake with a dollop of whipped cream and fresh berries for an elegant touch. It pairs beautifully with a cup of tea or coffee, making it an ideal dessert for afternoon gatherings. You can also layer it with frosting or fruit preserves for added flavor, or even enjoy it alongside a serving of Caramel Corn (Baked) for a delightful contrast.
Storage & Reheating
Store any leftover cream cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate for up to a week. To reheat, simply slice a piece and warm it in the microwave for about 15 seconds or until just warmed through, ensuring not to dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Cake contains roughly 476 calories, with 4g protein, 45g carbohydrates, and 1g fat. It is an excellent source of calcium (30% of the Daily Value), dietary fiber (20% of the Daily Value), and vitamin C (20% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 498mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cream cake ahead of time?
Absolutely! You can bake the cake layers a day in advance. Just let them cool completely, wrap them tightly in plastic wrap, and store them in the refrigerator. When ready to serve, let them come to room temperature and frost as desired for the best flavor and texture.
What can I do if my cake doesn't rise properly?
If your cream cake doesn't rise, check that your baking powder is fresh and still active. Also, ensure that you didn't overmix the batter after adding the flour, as this can lead to a dense texture. Properly beaten egg whites are crucial for a light, airy cake.
Can I freeze the cream cake?
Yes, you can freeze the cream cake! Wrap the cooled layers tightly in plastic wrap and then in aluminum foil. They can be stored in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator before frosting and serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).