Sweet Cream Cake
This light, fluffy cake dates back to the 1940s-50s. It is still delicious today!
For the batter:
- 3 large eggs at room temperature
- 1 1/3 cups sugar
- 2 1/3 cups SIFTED all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 1/3 cups heavy cream
- 1 1/2 teaspoons pure vanilla extract
Optional for topping the cake:
- A mixture of cinnamon and sugar
Center the oven rack; preheat the oven to 350°F. Beat the eggs in a large bowl until very thick -- 5 minutes by hand, or 2 minutes by machine. Gradually beat in the sugar.
In a separate bowl, whisk together the sifted flour, baking powder, and salt. Tip the cream and vanilla into a small bowl or glass measure.
In 3 alternating additions, gradually stir 1/3 of the flour mixture and 1/3 of the cream mixture into the beaten eggs. Stir only until the flour disappears into the batter.
Pour the batter into the prepared baking dish, and smooth the top with a spatula. Bake in the preheated for 40-45 minutes. If using the cinnamon/sugar topping, sprinkle it on 3 minutes before removing the cake from the oven. Let the cake cool to room temperature before serving.