Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, or lightly butter the pan.
Step 2: Prepare the Batter
Whisk the eggs and sugar: In a large bowl, whisk together the eggs and sugar until light and fluffy.
Add the cream and vanilla: Gradually whisk in the heavy cream and vanilla extract, mixing until smooth.
Combine dry ingredients: In a separate bowl, mix the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture, stirring until just combined (be careful not to overmix).
Step 3: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 25-30 minutes, or until the cake is golden on top and a toothpick inserted in the center comes out clean.
Step 4: Cool and Serve
Allow the cake to cool for about 10 minutes in the pan, then transfer it to a wire rack to cool completely.
Dust with powdered sugar and serve with fresh berries or fruit, if desired.
Tips:
Flavor Variations: Add a tablespoon of lemon zest or almond extract for a twist on the classic flavor.
Toppings: This cake pairs wonderfully with whipped cream, fruit compote, or chocolate drizzle.
Conclusion:
This Baseless Cream Cake is a delightful, light dessert that comes together in just 5 minutes. With its creamy texture and simple ingredients, it’s perfect for a quick and easy sweet treat that can be enjoyed any time!
