Light Cream Layer Cake

    Light Cream Layer Cake


    54 people made this

    About this recipe: This cake is perfect for everyday enjoyment as well as for special occasions, such as birthdays. Two layers of light sponge are sandwiched together with whipped cream.

    Makes: 1 two layer 23cm round cake

    • 330g plain flour
    • 30g cornflour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 4 egg whites
    • 2 teaspoons vanilla extract
    • 300g caster sugar
    • 750ml double cream, divided
    • 2 1/2 teaspoons brandy
    • 3 tablespoons icing sugar
    • 350g fresh strawberries

    Prep:30min  ›  Cook:30min  ›  Extra time:3hr cooling  ›  Ready in:4hr 

    1. Preheat oven to 180 C / Gas 4. Lightly grease and flour two 23cm round cake tins.
    2. Stir together the plain flour, cornflour, baking powder, salt and sugar.
    3. In a glass or copper bowl, beat the egg whites until foamy.
    4. Mix half of the double cream with the vanilla. Stir into the flour mixture, then fold in the egg whites. Pour batter into prepared tins.
    5. Bake in preheated oven for 30 minutes. Let cakes cool in tins for ten minutes then invert onto a wire rack to continue cooling.
    6. When the cake is cold, slowly beat on the remaining cream until stiff. Beat in the icing sugar and 2 1/2 teaspoons brandy. Use immediately to fill and spread over the cake. Serve with strawberries.

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