Plain cake (no cream) Calories

Make plain cake without cream by baking a batter of eggs, sugar, flour, and fat, then letting it cool completely. Serve it plain or join layers with jam or fruit instead of cream.

To keep plain cake without cream moist, avoid overmixing the batter and take it out of the oven as soon as it is baked through. Once cool, store it in an airtight container to slow drying.

Plain cake without cream is often dry because it was overbaked or had too much flour. Test the center near the end of baking; a few moist crumbs on a toothpick are a good sign to take it out.

Decorate plain cake without cream with fresh fruit, melted chocolate, jam, or a light dusting of sugar. Add toppings only after the cake has cooled so chocolate does not melt and run.

Plain cake without cream can keep for a few days in an airtight container at room temperature. In hot or humid conditions, refrigerate it, but keep it covered to prevent the cake from drying out.

Yes, plain cake without cream freezes well. Let it cool, wrap it tightly or seal slices in an airtight container, and thaw it at room temperature while still wrapped to help retain moisture.

Yes, plain cake without cream can be made in layers. Let each layer cool fully, then join them with jam, fruit purée, or melted chocolate; these hold the layers together without a cream filling.

Plain cake without cream pairs well with fresh fruit, fruit sauce, or tea and coffee. Choose fruit for a lighter accompaniment, or add chocolate sauce when you want a richer dessert.

Plain cake without cream usually sinks when the oven door is opened too early, the batter is underbaked, or the raising agent is overused. Keep the oven closed until the cake has set and check the center before removing it.