My new go-to eggless cake recipe is from Chef and her Kitchen and I might as well make it when I’m not fasting. This cake is light and airy and rises beautifully and does not have the milky aftertaste of condensed milk cakes and more importantly, no one will ever think it is eggless [unless you tell them!]. The huge advantage this cake has over so many others is that you do not have to wait for eggs and butter to come to room temperature before you get started. You can, therefore, decide to bake it mere hours before an event and have all your ingredients on hand. Here I have used tutti frutti and vanilla extract but you can very well throw in anything that takes you fancy: chocolate chips, chopped nuts, lemon or orange zest, berries, pineapple, coconut, you name it.
HEAVY CREAM & CREAM CHEESE EGGLESS CAKE
Ingredients:
1/2 cup heavy cream
1/2 cup cream cheese
3/4 cup caster sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 cup vegetable oil
2 tsp vanilla extract
1 1/2 cups plain flour
1/3 cup tutti frutti
Method:
- Preheat the oven to 200 degrees C for 10-12 minutes. Grease and flour a deep 6-inch round pan or line with baking paper.
- Beat heavy cream and cream cheese until smooth. Add sugar, beat for 2 minutes, then add baking powder and baking soda.
- Mix well and leave aside for 2 minutes. The mixture will become frothy and increase in volume. Now add the vanilla and oil.
- Combine together, making sure that air in the mixture is not lost. Add the flour in two batches and gently fold into mixture.
- It should reach a smooth dropping consistency. Toss the tutti frutti with 1 teaspoon flour, add to the cake batter and fold in.
- Pour batter into the prepared pan and bring the oven temperature to 180 degrees C. Place the pan in the preheated oven.
- Bake at 180 degrees C for 35-40 minutes until a toothpick inserted in the center of the cake comes out clean with few crumbs.
- Remove pan from oven and let it sit for 5 minutes. Run a sharp knife around the cake edges and gently turn onto a wire rack.
- Let it cool completely, approximately 2 hours. Once it is completely cool, cut the cake into thick slices using a serrated knife.
- You may frost the cooled cake with buttercream or royal sugar icing if you wish before cutting. Makes 6 generous servings.
Made with Heavy Cream & Cream Cheese
12 comments
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October 16, 2013 at 6:27 am
Monica
Hi …. what cream cheese did you use? I would love to bake that cake …. Thanks
October 16, 2013 at 6:43 am
prerrnamirchi
hi monica I used Philadelphia full cream spreadable cheese, it’s the only kind we have here.
October 20, 2013 at 3:07 pm
atmada
Hi! What is heavy cream?
October 21, 2013 at 2:56 pm
prerrnamirchi
“Heavy cream, also called heavy whipping cream, is whipping cream with a milk fat content of between 36 and 40 percent. Whipping cream will double in volume when whipped. Heavy cream is not the same as the double cream.”
http://www.food.com/library/heavy-cream-361
May 27, 2014 at 8:19 pm
Sweta
Thanks 4 d recipe. It was gr8888. Heaven on a spoon indeed 🙂
June 1, 2014 at 3:07 am
prerrnamirchi
Thanks Sweta 🙂
June 19, 2014 at 7:11 pm
Shinee
Hi Prerrna, as I’ve seen in ur recipe u made use of cream cheese. Can u plz tl me from where can i obtain it. Thnk u very much.
June 23, 2014 at 3:27 am
prerrnamirchi
Hello Shinee, I use Philadelphia Full Cream Cheese as it’s the closest we have to cream cheese here. You can find it in almost any supermarket like Jumbo, Super U or Monoprix 🙂
October 24, 2014 at 5:58 pm
lolo
where did you find heavy cream in mauritius? >_<
October 28, 2014 at 2:48 pm
prerrnamirchi
dairy section at monoprix.. u can easily substitute it with any cream that has at least 35% fat content 😉
July 5, 2015 at 6:10 pm
Hannah
excuz what heavy cream do u actually use? can i use gold label??
July 17, 2015 at 7:06 pm
prerrnamirchi
hello Hannah I use whipping cream with more than 30% fat content.