Fluffy Cream Cake
A wonderfully light and tender cake where heavy cream delivers an irresistibly soft, melt-in-your-mouth crumb. Made with simple pantry staples and ready in under an hour, it's the ultimate easy homemade dessert for any occasion.
🛒 Ingredients
16 servings
- 1 cup (240 ml) heavy cream
- 4 large eggs, at room temperature
- 1 cup (120 g) cornstarch, sifted
- 2 cups (250 g) all-purpose flour, sifted
- 1 cup (240 ml) whole milk
- 2 cups (400 g) granulated sugar
- 1 tablespoon baking powder
- Pinch of salt
- Butter and flour for the pan
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a 9×13-inch (30×20 cm) rectangular baking pan.
- 2
Using an electric mixer on high speed, beat the eggs and sugar together for about 5 minutes until pale, thick, and fluffy.
- 3
Add the heavy cream and milk, then continue beating on medium speed until fully combined.
- 4
Sift together the flour, cornstarch, and salt. Gradually add to the batter on low speed, mixing until smooth and lump-free.
- 5
Switch off the mixer and gently fold in the baking powder using a spatula with slow, sweeping motions to preserve the air in the batter.
- 6
Pour into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar before serving.
💡 Chef's Tip
Keep the oven closed for the first 30 minutes of baking. For extra flavour, stir a teaspoon of vanilla extract or the zest of one lemon into the batter before adding the baking powder.
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