Cream Cake

This cream cake is a delicate white cake made with heavy cream instead of butter.

Nutrition Facts (per serving)

Ingredients

1x2x4x

Original recipe (1X) yields 9 servings

• nonstick cooking spray
• 2 large eggs
• ¾ cup white sugar
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup heavy whipping cream

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×9-inch square pan with nonstick cooking spray.
2. Beat eggs in a large bowl until very thick. Mix in sugar and vanilla until well combined.
3. Sift together flour, baking powder, and salt in a separate bowl. Add flour mixture to egg mixture in 3 parts, alternating with whipping cream, mixing until combined. Pour batter into the prepared pan.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.