Cornish clotted cream cake Recipe

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20 min


50 min
(May need an extra 10 mins)

Nutrition per portion

Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

This light, moist cake, flecked with vanilla seeds from The Great British Bake Off is delicious on its own or with vanilla cream or red fruit compote.


  • 2 medium free-range eggs, at room temperature
  • 225g caster sugar
  • ½ a vanilla pod
  • 1 x 225g tub of clotted cream
  • A good pinch of salt
  • 200g self-raising flour
  • Crème fraîche or double cream mixed with a few vanilla seeds, to serve (optional)
  • You'll also need:
  • A 20cm spring-clip tin or deep round cake tin, greased with butter and lined with greaseproof paper


  • Preheat the oven to 180°C (350°F, gas mark 4).

  • Put the eggs and sugar into a large bowl.

  • Split the vanilla pod along its length with the tip of a sharp knife and scrape the sticky black seeds into the bowl (reserve some of the seeds to mix with the serving cream, if using).

  • Using an electric whisk or mixer, or a rotary whisk, whisk the eggs and sugar until they are very thick and mousse-like and the whisk leaves a thick trail when lifted out of the mixture.

  • Stir the cream until smooth, and gently stir into the mixture with the salt. Sift the flour into the bowl and carefully fold in with a large metal spoon. When thoroughly combined, transfer the mixture to the prepared tin and spread evenly.

  • Bake in the preheated oven for 50 mins – 1 hr, until the cake is a good golden brown and firm, and a cocktail stick inserted into the centre comes out clean.

  • Leave for 5 mins to firm up, then carefully remove from the tin, discard the lining paper and leave to cool completely on a wire rack. Store in an airtight container.

More Recipe Ideas

Top Tip

Top tip: Don't throw away the vanilla pod once you've used the seeds. The pod can be used to make vanilla sugar - just add it to a jar filled with caster sugar, or to infuse milk for a custard or ice-cream.