Cream Cake
A dish that gets its character from eggs and sugar.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 2 eggs
- 240 ml sugar
- 160 ml thin cream
- 390 ml flour
- 12 ml baking powder
- 2 ml salt
- 2 ml cinnamon
- 1 ml mace
- 1 ml ginger
Make it lactose-friendly
- ⅔ cup thin cream → lactose-free cream or coconut cream
Steps
- Put unbeaten eggs in a bowl, add sugar and cream, and beat vigorously. Mix and sift remaining ingredients, then add to first mixture. Bake thirty minutes in a shallow cake pan.
Nutrition (estimated, per serving)
| Calories | 500 |
|---|---|
| Protein | 9.7 g |
| Fat | 10.6 g |
| Carbs | 92.5 g |
| Fiber | 1.6 g |
| Sodium | 666 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States