This cake is what you need for tea time. It is a simple cake to bake made with no butter and the tenderness and sweetness of this cake come from milk cream. In a mixing bowl, add two eggs and you will whip the eggs for about three minutes on high speed the add 80 grams of sugar and a pinch of salt then continue beating the eggs on high speed for 6 to 7 minutes or until the egg mixture is whitish and it has doubled in size.

Add a teaspoon of vanilla extract for flavour and beat it on low speed for about a minute just to mix the vanilla in the egg mixture. Sift 100 grams of flour and a gram of baking powder into the egg mixture and start to fold everything with a spatula. Sifting the dry ingredients is very important because it will help the batter not to have lumps while mixing. When folding the dry ingredients, mix from the bottom of the bowl and be gentle with the batter when mixing.

Once all the dry ingredients are moistened, add lukewarm whipped cream that you have warmed in the microwave for 20 to 30 seconds. Mix the milk in until you have a smooth batter. For baking, need a 7 inches loaf pan that is greased then lined with a parchment paper. Pour the batter in the prepared cake pan and tap it a few times on the counter to remove any trapped air in the batter.

Bake the cake in a 340 degrees Fahrenheit (170C) preheated oven for about 6 minutes then lower the temperature to 320 degrees Fahrenheit(160C) and bake the cake for an additional 25 to 28 minutes. This cake will bake perfectly to a golden brown, once out of the oven, invert the cake on a wire rack to cool down then serve the cake. You can also wrap the cake and store it for up to 3 days at room temperature.


  • 100g / 3.5Oz(1/2 cup) All-Purpose Flour
  • Whipped cream(heavy cream) 90g: unsweetened milk cream
  • 80g/ 3 Oz (2/3 cup) sugar.
  • 2 eggs
  • A pinch of salt
  • 1 tsp vanilla extract,
  • 1g Baking Powder


  1. Preheat the oven to 340 degrees Fahrenheit for about 10 minutes before you start baking.
  2. The eggs should be at room temperature
  3. For the whipped cream, microwave for 20-30 seconds before adding it to the cake batter.