Cream Cake

Cream Cake


Be the first to make this!

By using cream instead of milk in this otherwise basic cake, you create a moist and richer cake than the traditional. It is so delicious and goes great with your favourite icing.

The Walters

Makes: 1 cake

  • 2 eggs, beaten
  • 1 cup (250ml) cream
  • 1 cup (220g) sugar
  • 1 1/2 cups (190g) flour
  • 1/2 teaspoon bicarb soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • flavouring essence (optional)

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Preheat oven to 190 degrees C. Grease a flat cake tin.
  2. Beat together the eggs, cream and sugar. Sift in the flour, bicarb soda, cream of tartar and salt then stir lightly.
  3. Pour into a greased flat cake tin then bake in the preheated oven until a knife inserted in the centre comes out clean, about 30 minutes.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate