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5 from 5 votes

5 Ingredient whipped cream cake (no butter, no oil)

This 5 ingredient whipped cream cake is truly the hidden gem of vintage recipes. Instead of butter and oil, heavy or whipping cream is whisked into the batter.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10 -15 slices

Ingredients

US Customary - Metric
  • 2 large eggs at room temperature
  • 1 cup castor sugar see note 1
  • 1 cup heavy or whipping cream see note 2
  • 1 ½ cups self-raising flour see note 3
  • 1 teaspoon vanilla extract see note 4

Instructions

  • Preheat the oven to 356° F / 180° C (160° C fan)
  • Add sugar and eggs into a large bowl.
  • Beat for 3 minutes on medium speed with a hand-held beater. Or use a whisk to beat for 4 minutes until the mixture is pale in color.
  • Pour in the cream and vanilla extract (or the flavoring you are using). Beat or whisk for 1 minute.
  • Sift in the flour and fold with a spatula until combined.
  • Pour the batter into a greased and lined 8-inch (20cm) baking tin.
  • Bake for 35 minutes and until a skewer inserted into the middle comes out clean
  • Remove from the oven and leave in the pan for 10 minutes before turning out onto a rack to cool completely.
  • Frost or decorate as preferred.

Storage

  • At room temperature: This cake will keep for 3 to 4 days covered at room temperature.
  • Freezing: For longer term storage, it can be wrapped in plastic wrap as a whole cake or cut into pieces, wrapped individually, then frozen. Freeze the cake without frosting.
  • Defrost the cake completely at room temperature before frosting.

Notes

  1. Sugar: I use white castor sugar. It dissolves much easier and faster when whisked with the eggs. You can use white granulated sugar if castor sugar is unavailable. Just whisk it with the eggs a few minutes longer to ensure that its nicely dissolved.
  2. Whipping or heavy cream: The cream is the star of this recipe, producing that velvety texture. With its high fat content, the cream is the ingredient that replaces the butter and oil. Use full fat cream, not pouring cream. Full fat cream is the same type you use when whipping for frostings.
  3. Self-raising flour substitute: No self raising flour? No problem, here is how you can substitute it for this particular recipe: This recipe uses 1 ½ cups(187g) of self raising flour. To substitute, use either 1 ½ cups (180g) all-purpose OR plain OR cake flour. Add in 2 ½ level teaspoons of baking powder. Whisk together to combine and then use in place of the self-raising flour.
  4. Flavoring: For this recipe, I used vanilla extract. You can use any type of flavoring you like. Try lemon peel or extract, caramel, or even strawberry extract. Flavor as you prefer or for the occasion.

Nutrition

Serving: 1slice | Calories: 241kcal | Carbohydrates: 34g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 21mg | Potassium: 56mg | Fiber: 1g | Sugar: 21g | Calcium: 24mg | Iron: 1mg
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