A baseless cream cake is a soft, fluffy dessert made without a crust or bottom layer — just creamy, custard-like deliciousness baked into a single-tier cake. Think of it like a cross between a cheesecake and a custard flan. Here’s a simple recipe that works beautifully:
🍰 Baseless Cream Cake
(Also called Crustless Cream Cake or Custard Cream Cake)
Prep Time: 15 min | Bake Time: 45–50 min | Chill Time: 2–3 hours | Serves: 8
📝 Ingredients
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4 large eggs
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1 cup (200g) granulated sugar
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2 cups (500ml) heavy cream (or use 1 cup milk + 1 cup cream for lighter version)
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1/2 cup (60g) all-purpose flour
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1 tsp vanilla extract
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Zest of 1 lemon or orange (optional, for brightness)
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Pinch of salt
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Powdered sugar, for dusting (optional)
👨🍳 Instructions
1. Preheat Oven
Preheat to 350°F (175°C). Grease and line a 9-inch round cake pan or springform pan with parchment paper.
2. Mix the Batter
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In a large bowl, whisk the eggs and sugar together until pale and slightly thickened.
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Add cream, vanilla, zest (if using), and a pinch of salt. Whisk until well combined.
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Sift in the flour, and mix until the batter is smooth and lump-free.
3. Bake
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Pour the batter into the prepared pan.
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Bake for 45–50 minutes, or until the top is golden and the center is just set (a slight jiggle is okay — it firms up as it cools).
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If the top browns too quickly, loosely tent with foil.
4. Cool & Chill
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Let cool to room temperature, then refrigerate for at least 2 hours (overnight is best) for perfect slicing.
5. Serve
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Dust with powdered sugar before serving, if desired.
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Slice and enjoy cold or at room temperature.
🍓 Serving Ideas:
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Top with fresh berries, citrus segments, or a berry coulis.
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Serve with a dollop of whipped cream or fruit preserves.
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Sprinkle with toasted coconut or crushed nuts for texture.