Because this cake is made with cream instead of butter, is has a lot less calories and fat than your average yellow cake. It's still delicious, though! Serves 8-10.
Ingredients
230g (or 1 cup - 2 teaspoons) cream, cold from the fridge
2 large eggs
130g (or ½ cup + 2 tablespoons + 1 teaspoon) granulated sugar
½ teaspoon vanilla extract
190g (or 1½ cup) all-purpose flour
¼ teaspoon table salt
1¼ teaspoon baking powder
Instructions
Preheat oven to 175°C/350°F (standard oven setting). Lightly butter a 18-cm/7-inch round cake pan and line the bottom with baking parchment. Set aside.
In a medium-sized bowl and using a mixer fitted with the whisk attachment, beat the cream until it holds stiff peaks. Set aside.
In another medium-sized bowl, using a mixer fitted with the whisk attachment, beat the eggs until they have tripled in size and have turned a pale yellow, about 3-4 minutes on high speed. Most of the bubbles should be gone, but the eggs should look somewhat like meringue.
Add the sugar one tablespoon at a time, mixing continuously. Once all the sugar has been added, add the vanilla and mix to combine.
Using a rubber spatula, fold the whipped cream into the egg mixture. Once mostly incorporated, mix for 5-10 seconds until smooth.
In a small bowl, stir together flour, salt and baking powder. Add the dry ingredients to the cream and egg mixture and fold with a rubber spatula until mostly incorporated. Again, mix for 5-10 seconds to make the batter smooth.
Transfer the batter to the prepared cake pan and bake on a rack in the middle of the oven for 35 minutes, or until a tooth pick inserted into the center of the cake comes out clean. Remove fro the oven and allow to cool in the pan on a wire rack.
Serve warm or allow to cool to room temperature. Cake keeps, stored in an airtight container, for about 3 days.
Recipe by The Tough Cookie at https://thetoughcookie.com/2017/01/16/yellow-cake-made-with-cream-instead-of-butter/