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Introduction
Craving something sweet but don’t have hours to spare? This baseless cream cake is a lifesaver! Made without a crust or base, it’s a fluffy, melt-in-your-mouth dessert that bakes in just five minutes. Whether you're hosting last-minute guests or simply treating yourself, this easy recipe delivers big on flavor with minimal effort.
Ingredients
1 cup heavy cream
2 large eggs
½ cup granulated sugar
1 teaspoon vanilla extract
¾ cup all-purpose flour
1 teaspoon baking powder
Pinch of salt
Directions
Preheat the Oven: Set your oven to 375°F (190°C). Lightly grease a small baking dish or line it with parchment paper.
Whisk Wet Ingredients: In a mixing bowl, beat the eggs, sugar, and vanilla extract until creamy and pale.
Add the Cream: Gradually mix in the heavy cream, ensuring a smooth consistency.
Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Slowly add this to the wet mixture, stirring until combined.
Pour and Bake: Pour the batter into your prepared dish and bake for about 5 minutes or until the top is golden and set. A toothpick inserted should come out clean.
Cool and Serve: Let the cake cool slightly before serving. Enjoy it warm or at room temperature!
Serving and Storage Tips
Serving: Pair this cake with fresh berries, a dollop of whipped cream, or a dusting of powdered sugar for an extra touch of sweetness.
Storage: Store leftovers in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days and reheat in the microwave before serving.
Variations
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