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.
Saskatoon Bars
Our son-in-law, Victor, loves saskatoon berries and this was one way to “butter him up ” just a little. (Just kidding).
You will need:
- 1 cup flour
- 1/2 cup butter
- 1/4 cup sugar
- Pinch of salt
- Jar of Saskatoon jam
- 1 cup whipping cream
Preparation:
Preheat oven to 350 degrees. Cut butter into dry ingredients and press into an ungreased nine inch square pan. Bake twenty minutes. Let cool completely.
Spread jam over the pastry. Spoon sweetened whipped cream flavoured with almond over the top. Cut into generous squares. If you want to do it a bit differently, cut into diamond shapes.
Your kids can do this, provided they are taught how to work with a hot oven and remove hot pans. It is simple, tasty and “more please” is the request.