This Whipping Cream Tea cake is kind of a cross between a pound cake and a sponge-style cake. Pound cake recipes have a lot of butter in it but this Whipping Cream Cake recipe don’t use butter. The deficiency of butter is balanced by the extra fat content in the whipping cream . Tea Cake made with whipping cream is so flavorful moist and soft at the same times.
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Prep Time10
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Cook Time45
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Serving6 People
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Ingredients
Directions
Beat the whipping Cream by adding sugar, egg and vanilla. You can add these ingredients to the whipping cream once the cream has thickened lightly .
Once everything is combined well, sift in the dry ingredients and mix well.
Add the vinegar to the batter and mix well just before the batter is going in the oven.
Pour the batter into a lined and greased baking tin and bake it in a preheated oven @ 180C for 30 to 35 minutes.
Alternative Ingredient:
Vinegar can be replaced with same amount of lemon juice.
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