fresh cream cake

This Italian Vanilla Cake is quite an easy cake to make. Made with fresh cream and no butter but with the added touch of citrus.

Fresh Cream Vanilla Cake

cake / pastry flour* ((180 grams))

sugar ((150 grams))

+ 2 tablespoons whole / whipping cream** ((270 grams))

egg**

baking powder

vanilla

salt

lemon

sugar

Pre heat the oven to 350F (180C), grease and flour an 8 inch (20-22cm) cake or bundt pan.

In a medium bowl whisk the flour, baking powder and salt, set aside.

In the bowl of your stand up mixer or large bowl, beat on medium speed the eggs and sugar until light and fluffy (5-6 minutes), then add the vanilla, and then slowly add the cream while beating on medium / low for 2 minutes,  add the flour mixture and zest, beat on medium speed to combine until smooth.

Pour the batter into the prepared pan and bake for approximately 35-40 minutes or until toothpick comes out clean. Let cool completely before removing from pan. Dust with powdered sugar before serving. Enjoy!

This Asian style mango cake is made up of fluffy cotton soft sponge cake, fresh and juicy mango, all topped with a light vanilla whipped cream

Mango Cake Recipe

Milk (3 tbsp)

Vegetable oil (2 tbsp 1 tsp)

Cornstarch (1/3 cup)

All-purpose flour (40 g)

White sugar (1/3 cup)

Thickened cream

White sugar (1/2 cup)

tsp Vanilla extract

mangoes

Line the bottom of a 6-inch cake tin with parchment paper

In a medium-sized bowl whisk the egg yolks, milk, vegetable oil and cornstarch together

Sift in the flour and salt, and whisk until just combined

In the bowl of a stand mixer fitted with a whisk attachment whip the egg whites with sugar until stiff peaks

In three additions fold the meringue into the egg yolk mixture, being careful not to deflate the bubbles

Fill a larger baking tray with 1cm of boiling water and place the cake tin in the tray

Bake for 60 minutes, or until it springs back when touched

Once cooled run a knife around the edge of the cake tin and invert the pan

Wrap in cling wrap and place in the fridge until assembly

Cotton Sponge Cake

Combine the cream, sugar, and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment and whisk until medium stiff peaks.

Vanilla Whipped Cream

Peel the mangoes and cut one mango into 6 large cubes

Place a cake layer on a turn table and spread over a thin layer of cream

Place the thinly sliced pieces of mango over the cream and top with more cream

Repeat and cover with the final sponge layer

Using a palette knife spread cover the cake in a thin layer of cream, spinning the turntable as you go to create a smooth finish

Place the remaining cream in a piping bag fitted with a star tip and pipe a border around the edge of the cake

Decorate with the cubes of mango and place in the fridge to set for 1-2 hours before enjoying

Assembly 

This is an amazing recipe! I made it for my dad’s birthday and everyone loved it.

I don't usually leave comments and reviews but I tried this cake recipe and it is absolutely perfect! My parents are super picky with sugar levels and they were very happy with this one. They said it's even better than the ones in the Chinese bakeries!! Thank you so much for this recipe. It's a definite keeper.

So glad I followed you after watching Zumbo's Just Desserts! This sponge cake recipe truly is the one that I have been looking for, after too many sponge trials!! Such a good recipe and I'm so excited to try all your other recipes!!! A couple of questions:
1. How high is your 6-inch cake pan? It looked like too much batter to put into my 3-inch high 6-inch pan, so I baked it in an 8-inch pan as that's the next size I have. It came out great but will scale up next time for more height. But yeah wanted to know if the 3-inch height is enough for the cake to rise?
2. Does this recipe work for sheet cakes? I like to make mini cakes sometimes and was wondering if I could bake this in a flat tray to chomp out little circles!

Thank you so much for posting this up for free!! It's insanely good and I really hope you gain lots of success from all your blog posting! &lt;3 &lt;3

The cake was light, fluffy and not very sweet! my family loves it.
So happy that i found your recipe! 

My cake has a big crack on top, and some parts of the cake was abit harder. izit because i didnt fold them evenly?

Korean fresh cream cake (aka Saeng cream cake) is a soft and fluffy cake made with sponge cake layers, fresh whipped cream, and juicy strawberries. With just a few basic ingredients, it is made in no time. 

Korean Fresh Cream Cake (Saeng Cream Cake)

+ 1 1/2 tablespoons (130 g) caster sugar

large egg yolks (80 g), room temperature

(130 g) cake flour

(43 g) whole milk

grapeseed oil

(75 g) water

(40 g) granulated sugar

Kirsch (or vanilla extract)

(200 g) fresh strawberries (or frozen strawberries)

lemon juice

+ 3 tablespoons (200 g) heavy cream, 30% fat

(20 g) icing (powdered) sugar

(155 g) heavy cream, 30% fat

strawberries

(15 g) icing sugar (optional)

To make a sponge cake,

preheat the oven to 305°F (150°C). Sift cake flour with a flour sifter twice in a large mixing bowl. Butter and dust a 7-inch (18 cm) pan with flour, and remove the excess flour. Or line the bottom and sides of the baking pan with a parchment paper circle and strips.

Place egg whites in a large bowl or the bowl of a stand mixer with the whisk attachment and beat on low-medium speed until frothy. Add 1/3 of sugar and continue whisking on low speed. Add another 1/3 of the remaining sugar, and beat the egg whites until soft peaks. Avoid stiff peaks and glossy meringue.

Add egg yolks and gently mix with a hand whisk with circular movements. Avoid any up-and-down whisking motions.

Sift 1/2 of the flour over the bowl and carefully mix with a hand whisk without whisking. Add the remaining flour and mix until the flour is invisible.

Place oil and milk in a small microwave-safe bowl and warm them up in the microwave for 20 seconds. Add the warm milk and oil mixture to the main preparation. Gently mix by scooping the batter up from the bottom with a spatula until you obtain a uniform batter.

Pour batter into the prepared pan and tap it on the table a couple of times. Stir the batter with a bamboo screw with circular movements. These tricks help eliminate air bubbles and create an ideal texture for the cake.

Bake the cake for 60 minutes. Remove the baking pan from the oven and tap the mold on the table. Let the cake cool in the pan for 5-10 minutes.

Turn the pan upside down on a wire rack and let the cake cool for 5 minutes. Then turn it over, and while the cake is warm, scrape the crust from the top of the cake with a thin sharp knife. Don't trim the cake yet; just remove the top crust. Let the cake cool down completely.

To make sugar syrup,

pour water and sugar into a small saucepan and bring to a boil. Out of the heat, add Kirsch, and let it cool.

To make fresh whipped cream,

 pour 2/3 cup + 3 tablespoons (200 g) of chilled heavy cream and icing sugar into a cold bowl and whip cream with a hand whisk until soft-medium peaks.

To make strawberry cake filling,

wash and pat dry strawberries. Hull and cut strawberries into halves, then quarters. Mash using a potato masher or a fork. Combine mashed strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 2-3 minutes. Remove from heat and allow to cool completely. The sauce will thicken as it cools.

To assemble the cake,

measure the height of the cake. You will need to get four 0.4 inches (1 cm) thick cake layers. If the cake size allows you to cut the bottom of the cake, do this. Otherwise, leave the bottom crust. Use a serrated knife or cake leveler to slice the cake into thin layers 1 cm thick. Adjust a mousse cake mold to 6.4 inches (16 cm) and trim each layer to fit. 

Place the first layer on a turntable. Soak it with syrup using a pastry brush. Spread 1/4 of the cream evenly with a bent spatula. Then, using a pastry bag or spoon, add 1/3 of the strawberry filling on top of the cream. Make sure to leave a 1/2 inch (1.5 cm) gap from the edge. 

Place the second cake layer and repeat the above procedure. Finish the cake with the third cake disk and soak it. Crumb coat the top and sides of the cake with a thin layer of cream. Whisk 2/3 cup (155 g) of the cold heavy cream with a hand whisk until soft peaks and cover the entire cake.

Decorate the cake with an angled spatula: read a Wilton tutorial on how to make spatula icing. Arrange a few fresh strawberries on top.

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Top 3 fresh cream cake recipes from across the web

The most viewed fresh cream cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fresh Cream Vanilla Cake

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The most viewed fresh cream cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine