Cream Cake
A rich and airy historical cake that combines the lightness of a sponge with the decadence of heavy cream. This unique recipe features slightly roasted wheat flour folded with beaten eggs, aromatic lemon zest, and a splash of brandy for a sophisticated flavor profile. The result is a tender, golden dessert perfect for tea time or special celebrations.
Ingredients
- 1/2 pound Powdered sugar (Originally '0.5 ratl' (pound).)
- 2 cups Heavy whipping cream (Originally '0.5 seer' (approx 1 pint/2 cups). Use thick cream.)
- 1/2 pound All-purpose flour (Originally 'Mill's No. 1 wheat flour'.)
- 8 large Egg yolks
- 10 large Egg whites
- 2 teaspoons Brandy
- 1 lemon Lemon zest (Finely chopped peel.)
- 2 tablespoons Butter (For greasing the mold. Quantity estimated.)
Instructions
- 1Preheat oven to 350°F (175°C). Lightly roast the flour in a pan just until warm and fragrant, but not browned. Set aside to cool. Separate the eggs.
- 2In a large bowl, beat the egg yolks thoroughly. In a separate clean bowl, whip the egg whites until stiff peaks form. In a third bowl, whip the heavy cream until thick and stable.
- 3Place the roasted flour in a large mixing vessel. Add the lemon zest, beaten egg yolks, brandy, and powdered sugar. Using a sturdy whisk or cake beater, mix these ingredients vigorously for 15 minutes to ensure the sugar is fully dissolved and the mixture is aerated.
- 4Gently fold the whipped cream into the batter until combined. Finally, carefully fold in the stiff egg whites to preserve the air bubbles. Generously grease a cake mold with butter. Pour the batter into the mold, leaving some space at the top for rising. Bake in the preheated oven for 45 minutes or until a tester comes out clean and the top is golden.