Ingredients
- 2 large eggs
- 1 large egg yolk
- ½ cup + 1 tablespoon granulated sugar (112 grams total)
- ¾ cup + 2 ½ tablespoons whole/heavy/whipping cream (200 grams total)
- 1 teaspoon vanilla
- 1¼ cups cake flour*
- 1½ teaspoons baking powder
- 1 pinch salt
*To make homemade cake flour, for every cup of flour remove 2 tablespoons and replace with 2 tablespoons of cornstarch, sift together.
Instructions
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Pre-heat oven to 340F (170C). Grease and flour an 8 inch (20 cm) round cake pan.
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In a large bowl (or stand up mixer using the whisk attachment) beat together the eggs, yolk and sugar until light and fluffy. About 4-5 minutes. Add the cream and vanilla and beat on low to combine.
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Add the flour, baking powder and salt beat for 1 minute. Pour the batter into the prepared pan and bake for approximately 40-45 minutes, check for doneness with a toothpick.
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Let the cake slightly cool (about 10 minutes) in the pan then move to a wire rack to cool completely. Dust with powdered sugar before serving. Enjoy!
Notes
To store the cake – as long as the cake is unfrosted it should be kept at room temperature. Keep it in a cake container or well wrapped. It will keep for up to 3 days. If you store it in the fridge, wrap tightly to keep it from drying out. It will keep for up to 5-6 days in the fridge.
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To freeze the cake – be sure to cool the cake completely then wrap it tightly in either plastic wrap or foil, place it in a freeze safe bag. The cake will keep for up to 2 months. When ready to thaw place the wrapped cake in the refrigerator to thaw before serving.
Nutrition
Calories: 223kcal | Carbohydrates: 28g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 33mg | Potassium: 133mg | Fiber: 1g | Sugar: 13g | Vitamin A: 427IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
