Cream Cake

    45 minutes

    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.

    4 people made this

    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.

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