Fresh Cream Vanilla Cake
This Italian Vanilla Cake is quite an easy cake to make. Made with fresh cream and no butter but with the added touch of citrus.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 10 servings
- 1 1/2 cups cake / pastry flour* (180 grams)
- 3/4 cup granulated sugar (150 grams)
- 1 cup + 2 tablespoons whole / whipping cream** (270 grams)
- 1 large egg**
- 1 large egg yolk**
- 1 1/2 teaspoons baking powder
- 3/4-1 teaspoon vanilla
- 1 pinch salt
- 1 zest of lemon / mandarin or orange**
*To make homemade cake flour from 1 cup of flour remove 2 tablespoons and substitute with cornstarch. Sift together before using.
**Remove from the fridge at least 30-45 minutes before using.
- 2-3 tablespoons icing / powdered sugar for dusting
Pre heat the oven to 350F (180C), grease and flour an 8 inch (20-22cm) cake or bundt pan.
In a medium bowl whisk the flour, baking powder and salt, set aside.
In the bowl of your stand up mixer or large bowl, beat on medium speed the eggs and sugar until light and fluffy (5-6 minutes), then add the vanilla, and then slowly add the cream while beating on medium / low for 2 minutes, add the flour mixture and zest, beat on medium speed to combine until smooth.
Pour the batter into the prepared pan and bake for approximately 35-40 minutes or until toothpick comes out clean. Let cool completely before removing from pan. Dust with powdered sugar before serving. Enjoy!
Calories: 229kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 23mg | Potassium: 105mg | Fiber: 1g | Sugar: 17g | Vitamin A: 405IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg