Whipped Cream Cake

Found in a

1946

cook book

""""""""""""""

.

1 c. Whipping Cream, ~ (measured before whipped)

2 Eggs, -{beaten until thick and lemon colored

1 c. Sugar

1 Tbsp. Vanilla

1 1/2 c. sifted Cake Flour

1/4 tsp. Salt

2 tsp. Baking Powder

.

Whip the Cream until it holds its shape.

Add Eggs and whip until light as foam.

Add Sugar and beat again.

Add Vanilla.

Sift the Flour, Salt, and Baking Powder

together 3 times and add to Egg mixture.

.

Bake in greased layer cake pans

in a moderate oven, (350 F.)

for 25 to 30 minutes.

.

Makes 2 (8-inch) layers.

Cool and spread Seven Minute Icing...

(see below)

or Whipped Cream between the layers,

and on top.

::::::::::::::::::::::::::::::::::::::::::::::::::::::::

.

Seven Minute Icing:

~~~~~~~~~~~~~~~~~~

1 unbeaten Egg White

7/8 c. Sugar

3 Tbsp. Cold Water

1/2 tsp. Flavoring Extract

.

Place all the ingredients in the top of

a double boiler.

Place over boiling water and beat with beater

for seven minutes.

Add the Flavoring, beat, and spread on Cake.

.

For Chocolate..... Add to the above, 1 1/2 oz. melted unsweetened

.................................... Chocolate two minutes before taking from fire.

.

Coffee Flavor.... Use strong boiled Coffee in place of Water.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~