Recipe: Fresh Cream Cake

Recipe: Fresh Cream Cake

There’s nothing better than a classic fresh cream cake, topped with fresh fruit for any celebration. This is recipe that has been adapted over the years and can be topped however you like. It’s perfect for a light Victoria sponge cake or top with chocolate, fruit or a bit of both. This 2 layered cake is really versatile and can be used as the base for a fondant icing cake for a special celebration birthday cake. Be it an anniversary, engagement, birthday or Christmas this is always a family favourite.



250g Margarine

250g Caster sugar

200g Self raising flour

1tsp Vanilla bean paste

Few drops of milk

Few drops of warm water

3 medium eggs

2 x 7 inch round baking tins

Cooking Time: 25 minutes

Oven Temperature 180*C


  1. Pre heat oven to 180*C
  2. Whisk margarine and sugar until soft and light
  3. Add vanilla bean paste
  4. Separate egg and whisk egg whites and then add to mix
  5. Whisk yellow of egg and add a few drops of water and milk
  6. Fold in sieved flour whilst slowly adding egg yellow in between
  7. Place in 2 sandwich tins and bake for approximately 25 minutes
  8. Allow to cool before topping with whipped double cream, fruit and chocolate.
fresh cream cake

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