When Don and I got married twenty plus years ago, we had a whipped cream cake for our wedding cake. I loved it then and looked for absolutely years to find a recipe that actually used whipped cream, real whipped cream in the batter. Try this one….it’s an oldie.
- 1 1/2 cups heavy whipped cream
- 3 well beaten eggs, light and fluffy
- 1 1/2 tsp. clear vanilla
- 2 1/4 cups cake flour
- 1 1/2 cups sugar
- 2 tsp. baking powder
- pinch of salt
Heat oven to 350 degrees. Prepare cake pan(s) by buttering and flouring . Whip the cream until it is stiff and fold in the eggs and vanilla.
Measure flour by dip-level-pour method. Blend flour, sugar, baking powder and salt. GENTLY fold in to the cream mixture with a wire whip. If using layer (2) pans, bake for 35 minutes; if using a 9 x 13 inch oblong pan, bake for 40 minutes.
Let cool and ice with even more sweetened whipped cream.
Oh my, oh my! This is yummy-yummy.