Recipe for a fluffy cream cake, submitted by Marilia Silva de Morais
1. Beat the whole eggs in a mixer for 5 minutes.
Ingredients · Servings 12
- 6 eggs
- 2 cups of sugar
- 1 small tub (250 g) of butter or margarine
- 2 and 1/2 cups of self-rising wheat flour
- 1 cup of cornstarch
- 1 tablespoon of yeast
- 1 carton or can of heavy cream with whey
Method · 1 h
- Beat the whole eggs in a mixer for 5 minutes.
- Next, add the sugar and butter (or margarine) and beat for another 10 minutes.
- Turn off the mixer and gently add the sifted wheat flour, sifted cornstarch, and heavy cream, little by little.
- Finally, add the yeast.
- Place in a greased baking pan and bake in a preheated oven for 30 to 40 minutes.
- Tip: You can turn this cake into an orange cake by simply poking it with a fork and drizzling it with orange juice, or another fruit of your choice, right after removing it from the oven.
- 2. Next, add the sugar and butter (or margarine) and beat for another 10 minutes.
- 3. Turn off the mixer and gently add the sifted wheat flour, sifted cornstarch, and heavy cream, little by little.
- 4. Finally, add the yeast.
- 5. Place in a greased baking pan and bake in a preheated oven for 30 to 40 minutes.
- Tip 6: You can turn this cake into an orange cake; simply poke it with a fork and drizzle it with orange juice, or another fruit of your choice, right after removing it from the oven.
