TCIF: Vanilla Cream Cake

Mimi ON May 07, 2010 AT 12:17 pm

Vanilla Cream Cake

By Sarah Adams

Vanilla has got to be one of my favourite ingredients as it’s such an asset to so many desserts. So  I thought I would devise a cake recipe that really celebrates its unique flavour!

This cake is quite sweet so I like to offset that with some raspberries and turn it into a dessert with a big dollop of ice cream or mascapone.

Pro Tip: Invest in a some tin liners available from Lakeland plastic for easy cake baking.

Vanilla Cream Cake - Mixture

Makes 1 1lb loaf tin

3 eggs, large
200g sugar (vanilla if you have it)
145g plain flour
1 tablespoon cornflour
1/4 teaspoon salt
1/4 teaspoon baking powder
90g double cream
1 vanilla pod
80g unsalted butter
3 tablespoons poppy seeds (optional)

N.B. You can replace the vanilla pod with 1 teaspoon of vanilla paste.


Vanilla Cream Cake - baking step

Pre-heat the oven to 180 / Gas Mark 4 and line your tin with baking paper.

Place the eggs and sugar in a bowl and whisk for 5 minutes until thick and pale. Combine the dry ingredients and mix them in well.

Next melt the butter and scrape the seeds of the vanilla pod into the cream.

Sift the dry ingredients into the flour and fold in using a metal spoon, followed with the vanilla cream.

Finally fold in the melted butter and the poppy seeds if you’re using them.


Pour into the prepared tin and bake for 1 hour or until a skewer comes out clean.

Pro Tip: You can save the vanilla pod and place it in your sugar jar so you use your home-made vanilla sugar in every cake you make!

Vanilla Cream Cake - Baked

I like the poppy seeds as they add a bit of texture and mimic the appearance of vanilla, this cake will keep well for 2 days or 5 days refrigerated.

Sarah Adams © 2010

Click here for Sarah Adams’ last cake recipe…

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