Real Recipes From Real Home Cooks ®

whipping cream cake

(1 rating)
Recipe by
Noreen Barbe
Coniston, ON

To use up an 8oz Whipping Cream container this is an easy and delicious cake.

(1 rating)
yield 8 to 10 portions
prep time 15 Min
cook time 35 Min

Ingredients For whipping cream cake

  • 1 c
    or 8 oz container heavy whipping cream
  • 2 lg
    eggs
  • 1 c
    white sugar
  • 1 tsp
    vanilla extract
  • 2 tsp
    baking powder
  • 1/4 tsp
    salt
  • 1 1/2 c
    all purpose flour
  • MIX 2 TBSP WHITE SUGAR AND 1/4 TEAS CINNAMON AND SPRINKLE THIS ON TOP OF THE COOKED AND COOLED CAKE

How To Make whipping cream cake

  • 1
    HEAT OVEN 325 or 350 degrees. GREASE AND 8 INCH SQUARE PAN; A 8"ROUND CAKE PAN A 9X7 RECTANGULAR PAN OF SIMILAR SIZE.
  • 2
    WHIP THE WHIPPING CREAM UNTIL STIFF; ADD THE EGGS ONE AT A TIME BEATING AFTER EACH ADDITION; GRADUALLY ADD: THE VANILLA AND 1 CUP WHITE SUGAR CONTINUE BEATING.
  • 3
    SIFT THE FLOUR, BAKING POWDER, SALT AND GRADUALLY ADD INTO THE MIXTURE. STIR TO BLEND... DO NOT OVERBEAT.
  • 4
    POUR INTO PREPARED PAN. BAKE 350 35 MINUTES UNTIL BROWNED AND CENTER IS DONE
  • 5
    REMOVE FROM OVEN .... TRANSFER TO PLATE COMBINE THE SUGAR AND CINNAMON AND SPRINKLE EVENLY OVER THE TOP. OR SERVE PLAIN.
  • 6
    FOR A BIRTHDAY CAKE, I EITHER MAKE A RECIPE AND A HALF OR DOUBLED it. The cake has great texture and can be used for Strawberry short cake; serve with ice cream and fresh fruit; leftovers can be used in a Trifle; I often top it with white icing and spread crushed salted peanuts on the top. It is endless in its' variety of plain or special toppings.

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