in Recipes

cream cake

updated

Spread the love

Ingredients for 1 servings:

  • 5 eggs, separated
  • 250 g sugar
  • 250 g flour
  • 250 ml cream or Cremefine
  • 1 packet of baking powder
  • 1 sachet of vanilla sugar or a few drops of vanilla oil
  • 4 tbsp cocoa
  • Fat for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

modified form of oil cake with cream instead of oil or water

Whisk the egg yolks with 200g of sugar and the vanilla sugar (I prefer to use real vanilla oil from Mauritius) until frothy, then fold in the half-whipped cream. Combine the flour with the baking powder and fold into the egg yolk mixture. Beat the egg whites with the remaining sugar until stiff peaks form and fold in. Pour half of the batter into the greased pan, stir the cocoa powder into the other half, and spread it over the batter in the pan. Use a skewer to create a pattern. Bake in a preheated oven at 175°C (fan setting) for approximately 40-50 minutes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Zucchini and tomatoes in cream sauce

Midnight Soup