WHIPPING CREAM CAKE
- 1 c
- or 8 oz container heavy whipping cream
- 2 large
- 1 c
- white sugar
- 1 tsp
- vanilla extract
- 2 tsp
- baking powder
- 1/4 tsp
- 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
GREASE AND 8 INCH SQUARE PAN;
A 8"ROUND CAKE PAN
A 9X7 RECTANGULAR PAN OF SIMILAR SIZE.
ADD THE EGGS ONE AT A TIME BEATING AFTER EACH ADDITION;
GRADUALLY ADD: THE VANILLA AND 1 CUP WHITE SUGAR CONTINUE BEATING.
BAKE 350 35 MINUTES UNTIL BROWNED AND CENTER IS DONE
COMBINE THE SUGAR AND CINNAMON AND SPRINKLE EVENLY OVER THE TOP. OR SERVE PLAIN.
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.