Dense Cream and Butter Cake

Dense Cream and Butter Cake


57 people made this

This cake is perfect for multi-layers, and building 3-D cakes due to it's firm, fine texture. This recipe suggests using a ring tin, but you could as easily use a different shape tin, just be mindful of any changes needed in the cooking time.

Deirdre Dee

Serves: 16 

  • 2 1/2 cups (500g) white sugar
  • 250g butter
  • 7 eggs
  • 6 tablespoons (50g) cornflour
  • 330g plain flour
  • 1 cup (250ml) thickened cream
  • 2 tablespoons vanilla essence

Preparation:25min  ›  Cook:1hour15min  ›  Ready in:1hour40min 

  1. Preheat oven to 180 degrees C. Grease and flour a 25cm ring tin. Set aside.
  2. Cream together the sugar and butter until light. Continue beating and add 7 eggs, one at a time; beating well after each egg.
  3. In a separate bowl, mix together flour and cornflour. Beat half of the flour mixture into the egg and sugar mixture.
  4. Beat in 1/2 cup cream, then beat in the remainder of the flour mixture. Finish by beating in the remainder of the cream and vanilla.
  5. Pour into prepared tin and bake for about 60 to 75 minutes. Cool on rack for 10 minutes before turning it out onto a serving plate.

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