Light cream layer cake

    4 hours

    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.

    55 people made this

    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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    Reviews in English (48)


    Very good cake-- firm but tender texture. It was a bit flatter than I had anticipated-- I might make two next time and have a four layer cake (but then again, the cake is dense enough that that might be a bit much). I made this with SPECIAL BUTTERCREAM FROSTING (also on this site), which was soooo yummy! Decorated with fresh strawberries, sliced lengthwise and arranged in groups of three to make simple flowers. To make superfine sugar for this recipe, put regular sugar in the blender on chop for 30 seconds or so.  -  21 Aug 2002  (Review from Allrecipes US | Canada)


    The basic cake recipe herein was perfect as written and I made no substitutions. Between the layers I put a mixed berry filling (one bag of Trader Joe's frozen mixed berries thawed and drained thoroughly then run through food processor, + 1 t vanilla + 1 T superfine sugar) and a layer of white chocolate cream cheese frosting (12 oz cream cheese, 1 1/2 stick unsalted butter, 11 oz white chocolate melted and cooled; blend all three together). Frosted the whole thing and it was the hit of the night (got reviews as good as my Gourmet chocolate cake). The texture was firm but not too dense as other reviewers felt. I think others may have been expecting angel food because of the egg whites, but it is far from it. Thanks for a great basic white cake recipe that will work with many frostings and fillings.  -  13 Feb 2004  (Review from Allrecipes US | Canada)


    My best friend chose this out of 16 different kinds of cakes for her wedding. The wedding hasn't happened yet, but cake tastes great and is very moist, yet seems strong enough to hold up for the cake construction. Will be great with my raspebby and white chocolate ganche fillings!  -  09 Jul 2001  (Review from Allrecipes US | Canada)