I’m positive that everyone will adore this quinoa salad because it is so totally tasty and energizing. It takes little time to prepare. It can be accompanied by chicken, fish, or falafel. Enjoy!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 9 |
| Yield: | 1 9×9-inch square cake |
Ingredients
- nonstick cooking spray
- 2 large eggs
- ¾ cup white sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup heavy whipping cream
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×9-inch square pan with nonstick cooking spray.
- Beat eggs in a large bowl until very thick. Mix in sugar and vanilla until well combined.
- Sift together flour, baking powder, and salt in a separate bowl. Add flour mixture to egg mixture in 3 parts, alternating with whipping cream, mixing until combined. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
Nutrition Facts
| Calories | 249 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 393 mg |
| Sugars | 17 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Cake was food but add 1/2 tsp of Vanilla, 1/2 tsp baking powder, and reduce 1/2 tsp of salt
I made this cream cake with a raspberry cream cheese icing, chocolate lettering, and raspberries for my husband’s birthday and it is so fluffy and delicious it’s a total hit! The color was an accidental flare achieved because the recipe only half filled my bundt pan so I made it a second time and this time added pink food coloring before I poured it into the pan! So cute and delicious I reccomend
This is a lovely cake. I made no changes. I believe that it is important to have a firm understanding of “how to” to be able to produce best results.
This is a straight-forward recipe that creates a cake with wonderful flavor and texture.
It was delicious. Very light in texture. Topped it with butter cream icing. Will bake again and again.
Turned out extremely dry. We ended up throwing it out.
I’ve made this cake twice and both times were disasters. Both times they came out flat, hard frisbees. Just not a good recipe for me.
I did make some changes, that is why I gave it 3 stars. I took others advice and lowered the sugar, amped up the vanilla and the baking powder. I think that is where I made the mistake too much baking powder so not the recipe originators fault. IT TASTED LIKE CORN BREAD, just like the other reviewer stated. I also wanted to state I had to really think about the heavy whipping cream. I finally figured it out if replacing butter, it must be whipped first. Mine was so bland and cornbread like. If I try it again, I will not increase the baking powder and stick to the recipe.
Loved it, first white cake from scratch that turned out!
This was delicious! I topped mine with whipped cream and strawberries which went really well with the flavor of the cake. Other commenters said too much salt, and I agree the batter tasted a bit salty, but I didn’t notice much of a difference in the finished cake. I used a pie plate since I don’t have a cake tin and it baked perfectly.
It smells amazing while baking! The second time I doubled and baked in two 9 inch round pans. My husband thought he only liked chocolate cake until he fell for this one!
We loved this cake. I did add some extra vanilla extract because we love the rich vanilla flavor…probably about 1.5-2 times the amount the recipe called for. Mine turned out somewhat like a sponge cake texture, and the flavor is delicious. Not too sweet, and a very nice flavor. I will definitely be adding this cake to our favorite cake list.
This has been our go-to birthday cake! The kids have dairy allergies, so I use coconut cream instead of whipping cream, which both works and tastes great. It’s also a very versatile recipe base for the spice-cake lovers in the family.
I skipped the eggs, and used milk and more cream to make the batter consistent enough. and it turned out pretty nice and fluffy. also use half the amount of baking soda that of baking powder too. also mix the baking soda and powder at last stage.
This cake is delicious. I added an extra tsp of vanilla, but otherwise did not change the recipe. It tastes like a cake you would buy from professional – it’s moist and fluffy. Even my husband, who is a chocolate guy through and through, loves this cake!
I made this cake for my daughter’s 30th birthday. She wanted a white cake with buttercream frosting. It was a hit! Everyone loved it! I didn’t change a thing. I did make 2 9″ round cakes. I used the special buttercream frosting also on this site. It was good. Thank you for sharing!
This cake was very moist and easy to make. It was great.
My first shot at baking a cake. Even made the frosting.
Cake came out delicious ! I iced with a raspberry buttercream icing, which has a slight tart flavor. Perfect for this cake. I also added some applesauce into the cake mixture , reduced the salt and slightly increased the baking powder. Cake is amazing!!!
Made as stated, whipped eggs 10 minutes as recommended, used cake flour. Sifted. Keep salt at 1 tsp. Great cake
This is the most moist cream cake I’ve ever made. I have the privilege to make my nieces wedding cake and it was a hit. Just follow the recipe exactly and you can’t go wrong!!! It was so good I used this recipe and turned it into cupcakes as well, and again just amazing melts in your mouth.