How To Make a Fluffy Fresh Cream Cake

by - January 31, 2016

Despite being a baking novice I'm really looking forward to adding some of my favourite recipes to this blog. Baking is something I've tried and failed at one too many times and I'm using this platform as an effort not to write myself off too quickly. As many of you are American, I will try my best to state the American equivalent of ingredients. Let's see how it goes shall we?


Cake tin (18-20cm/8inch)
Round or square cardboard (9/10inch)
Serrated knife
Icing spatula (can double up as a serrated knife)
Electric hand mixer or stand mixer


For the cake:
200g butter, softened (room temp)
200g castor sugar 
3 egg yolks 
3 egg whites 
200g self raising flour  
1 tsp baking powder 
1 tsp vanilla extract 
2 tbsp milk 
Strawberries or any other fruit of your choice for decoration

For the fresh cream:
570ml double cream (heavy cream)
8 tbsp icing sugar (confectioners sugar)


For the cake:

1. Grease and line your cake tin. Preheat oven on gas mark 5 / 190°C / 375°F.

2. Cream the butter and sugar with a whisk until the mixture is light and fluffy and looks pale in colour.

3. Separate the egg yolks from the egg whites (very important step in getting that cake light and fluffy - coming to that in a bit).

4. Whisk the egg yolks into the batter (sugar and butter mixture). Your mixture will be moist not watery.

5. Add 1 teaspoon of vanilla extract and whisk on low speed.

6. Mix your baking powder and self raising flower together and sift into a separate bowl.

7. Gradually, one spoon at a time, add the flour to your mixture and fold in. The mixture will be looking a bit dry at this stage, fear not, simply add 2 tablespoons of milk and gently fold.

I felt like I could have done with another tablespoon of milk (which I will try the next time I make this cake). If you do try this let me know how it goes.

This next step is very important in getting your cake light and fluffy.

8. Slowly fold the egg whites into the cake mixture.

9. Pour your mixture into the cake tin and pop it in the middle shelf of the oven for 40-45 minutes.

For the fresh cream:

1. Put a bowl and whisk into the fridge for at least 15 minutes. This is to allow the fresh cream to beat well.

2. Pour out your fresh cream and whisk on full speed for 4-5 minutes. You'll notice it getting frothy at the start and soon enough it will begin to stiffen. 

3. Then whisk in the icing sugar a tablespoon at a time at low speed.

4. Whisk again at high speed for 3-4 minutes until the fresh cream is stiff and no longer at dropping consistency.

5. Once the cake is out of the oven, leave out to cool for 15 minutes. Then cut carefully into three sections. 

6. Get rid of loose crumbs and start spreading your first layer of fresh cream with an icing spatula and carefully layer the three sections.

7. Cover the rest of the cake with the remaining cream and smooth over.

8. Add fruit of your choice. I've cut strawberries into halves.

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