Recipe | Easy cream sponge cake

A beautiful sponge made with single cream. Bundt shape optional!

Picture of simple single cream sponge cake recipe

I recently made peanut butter fudge. One of the ingredients for that recipe was a small amount of single cream, which left me with the rest of the tub to use up. Some searching for cake recipes which need single cream as a key ingredient turned up this simple cream cake recipe In Jennie’s Kitchen.

It must have been fate as I happened to have a small bundt tin I hadn’t had a chance to use yet. That said, I’m sure you could use a tin of any shape with this recipe.

This is also a great recipe if you don’t have an electric mixer as it’s easy to combine the ingredients by hand.

The texture of the cake is lovely and it is particularly delicious if you can eat it just after baking.

Ingredients (makes 1 small bundt cake)

  • 150 g/ 5 oz granulated or caster sugar
  • 180 g/ 6 oz plain flour
  • 2 tsp baking powder
  • 2 eggs
  • 160 ml / 5.4 fl oz single cream
  • 1 tsp vanilla essence

Method

Pre-heat your oven to 180 degrees C (160 fan)/ 356 degrees F or Gas Mark 4.

If using a small bundt tin (my tin has a diameter of approx. 16cm/ 6.25 inches but you could use a slightly bigger tin), grease and flour the tin thoroughly if you’re to have any hope of getting the cake out after baking. If using a different shaped tin, you can line it with baking paper.

Sieve the flour and baking powder into a large bowl. Add the sugar. Mix the dry ingredients together.

Add the eggs, cream and vanilla to the dry ingredients. Beat or whisk the ingredients until they combine and you have a smooth mixture.

Pour the cream sponge cake mixture into your prepared tin.

Bake for approximately 45 minutes. I’d recommend checking on your cake from the 35-minute mark. It should have risen and be golden brown in colour. Insert a skewer or knife into the middle as a final check – if it comes out clean then your cream sponge cake is baked and you can take it out of the oven.

As you can see from the following picture, my cake rose very well if slightly unevenly!

Leave your cake to cool completely in the tin, then turn it out onto a board. If your cake has risen like mine, slice the base off to level it. The nice thing about this is you will instantly have some cake to “taste test”.

You can leave your cake without decoration if you chose. I decided to mix up some white water icing and drizzle it over the cake. This turned out to be a good choice as the cake slowly absorbs some of the icing and it helps keep the cake moist if you’re planning on storing it for a couple of days.

Store your cream sponge cake in an airtight container in a cool dry place and it should keep for up to 5 days. Obviously, as with all sponge cakes, it’s best to eat it as soon as you can after baking.

The cake slices beautifully and is a lovely tea time treat.


Looking for other simple cake recipes? Try these:

Charlie's sponge cake finished photo

Old school sponge cake with white icing and sugar sprinkles.

Cherry cake recipe sponge cake with glace cherries and white icing sliced

Cherry cake.


Claire Huston / Art and Soul
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