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.