WHIPPING CREAM CAKE
By
Noreen Barbe
@zepanther
1
To use up an 8oz Whipping Cream container this is an easy and delicious cake.
Ingredients
- 1 c
- or 8 oz container heavy whipping cream
- 2 large
- 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
- 1HEAT OVEN 325 or 350 degrees.
GREASE AND 8 INCH SQUARE PAN;
A 8"ROUND CAKE PAN
A 9X7 RECTANGULAR PAN OF SIMILAR SIZE. - 2WHIP 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. - 3SIFT THE FLOUR, BAKING POWDER, SALT AND GRADUALLY ADD INTO THE MIXTURE. STIR TO BLEND... DO NOT OVERBEAT.
- 4POUR INTO PREPARED PAN.
BAKE 350 35 MINUTES UNTIL BROWNED AND CENTER IS DONE - 5REMOVE FROM OVEN .... TRANSFER TO PLATE
COMBINE THE SUGAR AND CINNAMON AND SPRINKLE EVENLY OVER THE TOP. OR SERVE PLAIN. - 6FOR 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.
