Southern Whipped Cream Cake
- 1 cup heavy cream, whipped
- 1 cup sugar
- 2 eggs
- 1 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon vanilla
Whip cream until stiff but not too dry. Add sugar gradually and beat until blended. Add eggs, one at a time, beating after each addition. Fold in the flour which has been sifted, then measured and sifted again with the baking powder. Add flavoring at the last. Bake in a 9-inch square loaf pan, or in two 8 inch layers. If baked in a loaf pan, bake at 350°F.,- if in layers, at 375°F. The time required depends on type and depth of pans. Frost, or serve plain, as preferred.
Submitted by Jun 1, 2009
15 min
30 min
45 min