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Cream Cake
SUBMITTED BY:
Carol
PHOTO BY:
Dutchmummy
"This is a delicate white cake. Heavy cream is used instead of butter."
RECIPE RATING:
Read Reviews
(28)
Review/Rate This Recipe
Original recipe yield 1 -9x9 inch square ckae
SERVINGS
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 eggs
3/4 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup heavy whipping cream
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch square pan.
Beat eggs in a small bowl until very thick. Add the sugar and the vanilla, beating well.
Combine the flour, baking powder, and salt. In three parts add the flour mixture alternately with the whipping cream to the egg mixture, beginning and ending with the flour mixture. Pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until a toothpick inserted near the center comes out clean.
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REVIEWS
Reviewed on Sep. 24, 2003 by MOM2THREE
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MOM2THREE
Sep. 24, 2003
This recipe was fantastic. After reading the other reviews that said the cake was dense, I added a little extra baking powder. It turned out, light, airy, and full of creamy vanilla flavor. A definite make-again recipe!
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11 users found this review helpful
This recipe was fantastic. After reading the other reviews that said the cake was dense, I...
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Reviewed on Oct. 21, 2003 by SONYAW
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SONYAW
Oct. 21, 2003
This cake is very good. It's simple and makes just the right size cake for a small family. I beat the eggs until peaks formed and I added a little more baking powder. It rose well and was very light.
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6 users found this review helpful
This cake is very good. It's simple and makes just the right size cake for a small family. I...
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Reviewed on Jan. 11, 2007 by
EMERALDCITYJEWEL
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EMERALDCITYJEWEL
Jan. 11, 2007
I have a very similar recipe from my very very old (thrift store purchase) cookbook called the Settlement Cookbook (lots of really cool old and now unusual recipes) That recipe calls for 1 cup of sugar, cake flour instead of regular flour, and just a pinch of salt. Make those substitions and this cake is very light, moist, and just the right amount of sweetness. Also the bake time was 375 degrees for just 25 minutes (time was right on for my oven but check yours before 25 to be sure.)
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4 users found this review helpful
I have a very similar recipe from my very very old (thrift store purchase) cookbook called the...
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Reviewed on Apr. 14, 2006 by Michael M
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Michael M
Apr. 14, 2006
I followed the suggested changes to the indgredients, 1/4tsp more vanilla, 1/4tsp less salt, 1/4tsp more baking powder. I made 6 cakes, for 2 three-layered cakes. Worked great and tastes great too. I'm keeping this recipe around.
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4 users found this review helpful
I followed the suggested changes to the indgredients, 1/4tsp more vanilla, 1/4tsp less salt,...
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Reviewed on Dec. 8, 2003 by
Altchar
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Altchar
Dec. 8, 2003
I used this as the base in an ice cream cake (baked in a springform, topped w/ 1/2 gallon vanilla mixed with 1/2 package coconut and 1 pkg coconut pudding that had been combined with 1 1/2 c. milk - then iced). It was fairly dry, but that worked well as the ice cream melted. It froze well. I'll use it for this again, but probably not as a stand alone cake.
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4 users found this review helpful
I used this as the base in an ice cream cake (baked in a springform, topped w/ 1/2 gallon...
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Reviewed on Sep. 14, 2006 by
Rose
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Rose
Sep. 14, 2006
I made this cake for 40 servings. It came out in 3 10inch layers. I seperated the batter into 3 equal bowls and colored each layer a different color, pink, lavender, blue for my daughters 2nd birthday. I frosted with marshmellow frosting. Everyone loved the cake. It was perfectly moist and not too sweet. It had a very good homemade taste to it. My daughters loved it. I sell cakes from my home, and this is going to be my new birthday rainbow cake I will be offering to my customers. Thanks for the recipe!
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3 users found this review helpful
I made this cake for 40 servings. It came out in 3 10inch layers. I seperated the batter...
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Reviewed on Jan. 16, 2006 by Karen
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Karen
Jan. 16, 2006
I thought the cake was very good. I was a little leary about trying it, based on a couple of the negative reviews, but after making it, I think maybe their baking powder was old. Don't be afraid to try this one! I made it in a 8 x 8 pan, and it was not a problem.
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3 users found this review helpful
I thought the cake was very good. I was a little leary about trying it, based on a couple of...
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Reviewed on Nov. 28, 2005 by
CrystalGayle
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CrystalGayle
Nov. 28, 2005
I too, was looking for something to do with leftover cream and decided on this one...and glad I did! I added an extra dash more of vanilla just for good measure (based on the reviews). I made an almond prailine glaze which went over well. I didn't know what to expect and the best description I can say is that it's like a pound cake, which I love! Thanks Carol!
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3 users found this review helpful
I too, was looking for something to do with leftover cream and decided on this one...and glad...
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Reviewed on Aug. 29, 2002 by
Two Pooches
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Two Pooches
Aug. 29, 2002
I was looking for a quick and easy recipe for some left over heavy cream. This was great ! Easy and yummy. Great texture, not to heavy like a lot of cream cakes.
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3 users found this review helpful
I was looking for a quick and easy recipe for some left over heavy cream. This was great !...
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Reviewed on Mar. 12, 2007 by
JILL M.
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JILL M.
Mar. 12, 2007
I made this cake exactly to the directions and it turned out wonderful. I didn't find it salty at all. It rose perfectly and was level. I split the cake and filled it with a strawberry whipped cream filling and frosted it with sweetened whipped cream. Have been searching for the perfect yellow cake and I think this is it! Only complaint is that it makes a small cake, so I'll have to double it next time.
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2 users found this review helpful
I made this cake exactly to the directions and it turned out wonderful. I didn't find it...
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