Yellow Cake Made with Cream Instead of Butter
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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.
  • 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
  1. 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.
  2. In a medium-sized bowl and using a mixer fitted with the whisk attachment, beat the cream until it holds stiff peaks. Set aside.
  3. 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.
  4. Add the sugar one tablespoon at a time, mixing continuously. Once all the sugar has been added, add the vanilla and mix to combine.
  5. Using a rubber spatula, fold the whipped cream into the egg mixture. Once mostly incorporated, mix for 5-10 seconds until smooth.
  6. 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.
  7. 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.
  8. 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