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Light 5-Star Cream Cake Recipe

Light 5-Star Cream Cake is a popular Continental Dessert
Author :
On :
Thursday, 17 April, 2014
Category :
Festive Recipe
Course :
Dessert Recipe
Cuisine :
Continental Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 6
Rated 3 based on 100 votes


  • Cream Cheese Icing:
  • 1 tbsp - light Butter (do not soften)
  • 250 g - package Cream cheese
  • 250 g - powdered sugar, sifted
  • 1 tsp - vanilla extract
  • For the Cake:
  • Vegetable cooking spray
  • 1/2 cup - light butter, softened
  • 2 cups - Sugar
  • 2 - Egg yolks
  • 2 cups - all purpose flour
  • 1 tsp - baking soda
  • 1 cup - low-fat buttermilk
  • 1/2 cup - chopped Pecans
  • 1 tsp - Butter extract
  • 1 tsp - Coconut extract
  • 1 tsp - vanilla extract
  • 6 - Egg whites
  • Lemon rind strips (optional)
  • How to Make Light 5-Star Cream Cake:

    1. Prepare cream cheese icing:
    2. Beat butter and cheese at high speed of an electric mixer, until fluffy.
    3. Gradually, add sugar, and beat at low speed until blended.
    4. Add vanilla; beat well.
    5. Cover, and chill.
    6. Coat bottoms of 3 (9-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms of cake pans with wax paper.
    7. Coat wax paper with cooking spray, and dust with flour; set aside.
    8. Beat butter at medium speed of an electric mixer until butter is creamy; gradually add sugar, beating well.
    9. Add egg yolks, one at a time, beating well after each addition.
    10. Combine 2 cups flour and baking soda; stir well.
    11. Add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture.
    12. Stir in pecans and next 3 ingredients.
    13. Beat egg whites at high speed of mixer, until stiff peaks form (do not overbeat).
    14. Fold egg whites into batter; pour batter into prepared pans.
    15. Bake at 350 degrees for 23 minutes.
    16. Cool in pans 5 minutes on wire racks.
    17. Loosen cake layers from sides of pans using a narrow metal spatula, and turn out onto wire racks.
    18. Peel off wax paper, and cool completely.
    19. Place 1 cake layer on a serving plate, and spread with 2/3 cup cream cheese icing; top with second cake layer.
    20. Repeat with 2/3 cup icing and third cake layer.
    21. Spread remaining icing over cake.
    22. Garnish with lemon rind strips, if desired.


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