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 cor 8 oz container heavy whipping cream
-
2 largeeggs
-
1 cwhite sugar
-
1 tspvanilla extract
-
2 tspbaking powder
-
1/4 tspsalt
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1 1/2 call 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
- HEAT OVEN 325 or 350 degrees.
GREASE AND 8 INCH SQUARE PAN;
A 8"ROUND CAKE PAN
A 9X7 RECTANGULAR PAN OF SIMILAR SIZE. - 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. - SIFT THE FLOUR, BAKING POWDER, SALT AND GRADUALLY ADD INTO THE MIXTURE. STIR TO BLEND... DO NOT OVERBEAT.
- POUR INTO PREPARED PAN.
BAKE 350 35 MINUTES UNTIL BROWNED AND CENTER IS DONE - REMOVE FROM OVEN .... TRANSFER TO PLATE
COMBINE THE SUGAR AND CINNAMON AND SPRINKLE EVENLY OVER THE TOP. OR SERVE PLAIN. - 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.
