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    Whipped Cream Cake

    This Recipie was first printed in 1940 in the Good things To cook. It substitutes stiffly whipped cream for butter and is essentially a one-bowl cake. It is tirrific and , oh, so easy to make


    List of Ingredients


    • 1 1/2 bups sifted flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1 cup heavy cream
    • 2 eggs
    • 1 cup sugar
    • 1 teaspoon vanilla


    Instructions


    1. Preheat oven to 375. Grease 2 8-inch round layer cake pans well, line bottoms with wax paper. Set aside
    2. Sift flour, baking powder, and salt and set aside.
    3. Whip cream until stiff in large bowl. Add eggs and beat until fluffy. Beat in sugar and vanilla
    4. In two additions and by hand mix in sifted dry ingredients.
    5. Divide batter equally between pans, smoothing to edges
    6. Bake until springy to touch and lightly browned--20 to 25 minutes.
    7. Cool cakes in pans on wire reacks 10 minutes, loosen then invert on rack. Peel off wax paper and cool to room temperature.
    8. Serve plain or fill and frost as desired

    RECIPE CONTINUES

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