Classic cake

Classic Cake with Delicious Cream

Preparation time: 25 minutes
Baking time: 35-55 minutes
Total time: 1 hour and 20 minutes
Number of servings: 12

Discover a classic cake recipe, a perfect choice for any occasion, from birthdays to family gatherings. This recipe combines the fluffy texture of the cake with a fine cream, adding a touch of refinement. It is a dessert that not only delights the taste buds but also revives pleasant childhood memories when sweets were an integral part of celebrations.

Necessary ingredients

*For the cake:*
- 170 g butter or margarine (preferably Rama), at room temperature (plus for greasing the pan)
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar
- 3 eggs
- 1 cup milk
- Zest of one lemon

*For the cream:*
- 400 g butter or margarine (preferably Rama), at room temperature
- 1 cup sugar
- 6 egg whites
- 1 teaspoon vanilla extract

Step by step for a perfect result

1. Preparing the oven and the pan
Preheat the oven to 180°C. This step is essential as a constant temperature ensures even baking. Grease a round 23 cm diameter pan with butter or margarine to prevent the cake from sticking.

2. Mixing the dry ingredients
Sift the flour, baking powder, and salt into a large bowl. This step helps to eliminate lumps and ensures a fine texture. The salt not only enhances the flavor but also helps stabilize the egg whites in the cream.

3. Creating the base for the cake
Beat the butter or margarine with a mixer on medium speed until creamy and fluffy. Gradually add the sugar, continuing to mix until the mixture is homogeneous. Add the eggs one at a time; mix well after each egg. This will ensure complete integration of the ingredients.

4. Integrating the wet ingredients
Reduce the mixer speed and start incorporating the flour and milk, alternating between the two, starting and ending with flour. This is a trick that helps avoid lumps. Add the lemon zest for a fresh and lively flavor.

5. Baking the cake
Pour the mixture into the prepared pan and bake for 35-55 minutes. Check if it is ready by inserting a toothpick in the center; it should come out clean. Let the cake cool in the pan for 15 minutes, then remove it and let it cool completely on a rack.

6. Preparing the cream
Beat the butter or margarine for the cream with a mixer until creamy. In a separate bowl, heat the egg whites with the sugar in a double boiler, stirring constantly until the sugar dissolves (about 2-3 minutes). Transfer the egg whites to a clean bowl and beat them at high speed until fluffy and cooled, about 5-10 minutes.

7. Finalizing the cream
Reduce the mixer speed and add the butter, tablespoon by tablespoon, beating well after each addition. Add the vanilla extract and mix until homogeneous. If you are not using the cream immediately, keep it cool, but remember to bring it to room temperature and beat it again before use.

8. Assembling the cake
Cut the cake into 3 horizontal slices. Reserve a few tablespoons of cream for decoration. Spread the first slice with cream, place the second slice on top and repeat the process. Place the last slice on top and spread the remaining cream over the entire cake. Refrigerate the cake for 40 minutes so the cream can set. Use the reserved cream to decorate the cake as you wish – you can color it for a more playful look.

Serving suggestions and variations
This classic cake pairs perfectly with a cup of tea or coffee. You can add fresh berries or a chocolate sauce for a delicious contrast. You can also experiment with flavors by adding cocoa to the cake batter or the cream to create a chocolate cake.

Nutritional benefits
This classic cake is a good source of energy due to its carbohydrate and healthy fat content. Butter and eggs provide essential proteins, while lemon adds a splash of vitamin C. However, it is best to enjoy this dessert in moderation, considering its sugar and fat content.

Frequently asked questions
*How can I keep the cake longer?*
The cake keeps well in the refrigerator, covered with plastic wrap. If left at room temperature, consume it within 2-3 days.

*Can I use other types of flour?*
Yes, you can experiment with whole wheat or gluten-free flour, but the final texture may vary.

*What can I do if the cream doesn’t thicken?*
Make sure the egg whites are beaten correctly and that the butter is at the right temperature. If the cream is too soft, you can put it in the refrigerator to firm up.

Step into the world of cooking and enjoy every step of this classic and delicious recipe. Savor every piece of cake, which is not just a dessert but also a sweet family memory!

 Ingredients: Quantity: 1 cake loaf 170 g butter or Rama margarine, at room temperature, plus for greasing 2 cups flour 2 teaspoons baking powder 1 teaspoon salt 1 cup sugar 3 eggs 1 cup milk grated zest of one lemon Cream 400 g butter or Rama margarine, at room temperature 1 cup sugar 6 egg whites 1 teaspoon vanilla essence