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Sweet Cream Cake

User Rating 4.5 Star Rating (5 Reviews)


Sweet Cream Cake

Cream Cake With Raspberry Filling

D. Rattray
The heavy cream provides the fat for this cream cake recipe.

Cook Time: 30 minutes

Total Time: 30 minutes


  • 2 eggs
  • 1 cup sugar
  • 1 2/3 cups sifted all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup heavy cream (35% butterfat)
  • 1 teaspoon vanilla


Beat eggs until thick and lemon colored; gradually beat in sugar. Sift together the dry ingredients. Stir in sifted dry ingredients alternately with the cream and vanilla. Beat well.

Spread batter in 2 greased and floured round 8-inch cake pans. Bake at 350° for 25 to 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
I tested this recipe: excellent and recommended, Member cocobenbo

I made this cake twice already and i can say it is very tasty and cooks beautifully. I made one big cake with the exact same proportions and cooked it for 40 minutes, adjusting the temperature to 160 degrees (Celsius) as I have a fan oven. I cheched cooking with a skewer and made sure it was springy to the touch in the centre, that gave me perfect cooking. I had lined the bottom and sides of the tin with baking paper held in place with a thin coat of butter. I used a springform tin which was ideal. Once the cake had cooled 10 minutes I took it out of the tin and carefully peeled off the baking parchment. I cooled it further on a rack, and sliced it in half lengthways to fill it. For the filling I used whipped double cream beaten with 2 tablespoons of sugar and a squeeze of lemn juice. I spread home-made jam on the bottom half of the cake (raspberry jam on one occasion, strawberry jam on the other, both are delicious options), then spread the whipped cream over this and arranged fresh berries on the cream (strawberries or raspberries) before placing the top half of the cake back on top. I finished with a dusting of icing sugar and a few berries in the centre which makes it look very elegant. I served it straight away, it cuts out beautifully so is perfect for a smart occasion. I also kept some in the fridge wrapped in cling film as it was quite big ; we ate the lft overs over the next 3 days and it tasted delicious. The whipped cream filling compacted a bit in the fridge but still looked and tasted lovely. I have added this recipe to my recipe book and will make it again. I think you could also drizzle syrup if you wanted to make the spong even more moist, but it doesn't need it as such.

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