Whipped Cream Cake II

Whipped Cream Cake II

64
sal 21

"Cake flour and whipped cream make this cake extremely light and tender. Fill with your favorite frosting or serve with fresh fruit."

Ingredients

55 m {{adjustedServings}} servings 333 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 47.6g
  • 15%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch pans. Sift together the cake flour, baking powder and salt. Set aside.
  2. Using an electric mixer, whip the cream with the sugar until stiff peaks form. Beat in the eggs, then stir in the vanilla. Fold in the flour mixture, mixing just until incorporated.
  3. Pour batter into prepared pans. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Reviews

64
  1. 74 Ratings

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I made a fairly significant change to this recipe - by mistake. The result was so wonderful you might want to make the same "mistake!" I committed cardinal sin #1 when it comes to baking and d...

This is wonderful cake. I did not have any cake flour on hand so I used all purpose. ****Subtract 2 tablespoons of all purpose flour for every 1 cup of cake flour**** This cake turned out wonder...

OMG, it's been a while since my family has given a perfect review to something I bake! I made it for mother's day, and it was a huge hit. I followed the recipe exactly and frosted with mocha cre...