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Quick Cake

A fluffy cake layered with rich cream, perfect for any occasion or just a cozy evening at home.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Baking
Calories: 200
Ingredients Method Notes

Ingredients
  

For the cake
  • 200 g 200 g of flour You can use whole wheat flour as a substitute.
  • 100 ml 100 ml of seed oil
  • 75 g 75 g of powdered sweetener (or 150 g of normal sugar)
  • 70 ml 70 ml of milk Can be substituted with non-dairy alternatives.
  • 8 g 8 g of baking powder
  • 8 g 8 g of vanilla sugar
  • 3 3 eggs
  • 1 pinch 1 pinch of salt
For the cream
  • 250 g 250 g of light cheese You can use dairy-free cream cheese.
  • 5 g 5 g of vanilla sugar
  • 2 teaspoons 2 teaspoons powdered sweetener (or 2 tablespoons regular sugar)
  • 1 tablespoon 1 tablespoon corn starch
  • 1 egg 1 egg
For serving
  • Icing sugar (for dusting)

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F) and grease a cake pan.
  2. In a bowl, mix the flour, seed oil, powdered sweetener, milk, baking powder, vanilla sugar, eggs, and salt until well combined.
  3. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cream Preparation
  1. While the cake is baking, prepare the cream by mixing the light cheese, vanilla sugar, powdered sweetener, corn starch, and egg until smooth.
Assembly
  1. Once the cake has cooled, spread the cream mixture on top.
  2. Dust with icing sugar before serving.

Notes

Serve the Quick Cake as a dessert after dinner or with afternoon tea. Consider pairing it with fresh berries or whipped cream. The cake can be stored in the fridge for up to 3 days.