I was looking for a cake recipe for my cousin’s graduation and my Mom suggested ‘Cream Cake’, one of the best cakes she has baked. Hearing the words Best cake was enough to get me excited and I gave it a shot. The result was a delicious melt in your mouth creamy cake with a nice lemony flavor too. If you are looking for a cake for a special ocassion, I would definitely suggest you to try out this cream cake.
This cake tastes good even without an icing. For my cousin’s graduation, I topped the cake with a white chocolate buttercream icing. I will share the link for the icing recipe and a picture of my final cake towards the end of this recipe.
- Maida or all purpose flour – 250 g
- Sugar – 250 g
- Heavy whipping cream – 125 g
- Butter – 125 g
- Baking powder – 1 tsp
- Vanilla essence – 1/4 tsp
- Cardamom – 1/8 tsp
- Egg whites – from 4 eggs
- Egg yellow – from 4 eggs
- Lemon peel, finely grated from one large lemon
- Preparing the Cake Tin
- If your cake tin is new, wash well and wipe. After this avoid washing the tin unless absolutely necessary. After use, just wipe and store.
- Grease the tin with butter at the bottom and sides. Cut out parchment paper to fit the base of the tin, and grease it after putting it in the tin. Lightly dredge the tin with flour, turning the tin so that a light film of flour coats the entire inside of the tin. Turn the tin upside down, tap gently to remove excess flour.
- Note: If you do not have parchment paper, then you can dust the tin with the flour until a light film of flour coats the inside of the tin
- Greasing and dusting with flour is an important step, as it prevents the cake batter from sticking to the tin
- Sieve together the flour and baking powder
Making the batter
I used the Kitchen Aid Stand Mixer for preparing the batter
- Beat egg whites well until stiff. Sprinkle some sugar (around 1 tsp sugar) while beating. Keep aside
- Beat butter and cream together until well combined
- Add castor sugar and beat until well combined
- Add egg yolks, one at a time, and beat
- Add grated lemon peel, powdered cardamom and vanilla essence and beat until frothy. Mix spoonfuls of sieved flour without forming lumps.
- Gradually pour the egg whites into the cake batter and mix well. At this stage, use a folding in movement, i.e. mix well in one direction so that there are no air bubbles formed. Do not beat or stir at this stage as over-handling will make the cake tough in texture
- Preheat the oven at 400 degrees Fahrenheit for 10 minutes
- Pour batter in a 8×8 cake tin. The batter should fill up to 2/3 of the tin, leaving enough room for the cake to rise
- Give tin a light tap on table to spread air evenly in the batter and put immediately in preheated oven
- Bake at 400 deg Fahrenheit for 10 minutes, at 350 deg Fahrenheit for the next 15 minutes, and at 100-150 deg Fahrenheit for the next 20 minutes
- The cake should pass the following tests :
- Test by lightly touching the centre of cake when minimum cooking time is up. If no imprint is left, the cake is done
- Pierce a fine skewer in the centre of cake, if it comes out clean, it is done
Turning out the cake
- Before you attempt to turn the cake, let it cool on cooling rack for a sufficient amount of time
- Loosen the cake from the sides of tin and turn out on a large plate. You can gently tap the base of the tin once you turn it to ease this process
Enjoy the cake 🙂
I used a white chocolate icing on my cake. I followed the recipe from Wilton: http://www.wilton.com/recipe/White-Chocolate-Buttercream-Icing
My final cake decorated with the icing, my cousin is a mechanical engineer so the small gear 😀