Whipped Cream Cake I

Whipped Cream Cake I

17 Reviews 1 Pic
Recipe by  Carol

“This cake is good to take along on picnics.”

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Adjust Servings

Original recipe yields 9 inch round cake



  1. Sift and measure flour. Add salt and baking powder, and sift again.
  2. Whip the cream until stiff. Drop in eggs one at a time, and beat until light and fluffy. Add sugar and vanilla, and beat again. Add sifted ingredients gradually to mixture; beat well after each addition. Pour batter into greased 9 inch round pan.
  3. Bake at 350 degrees F (175 degrees C) for 35 minutes.

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Reviews (17)

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This cake was pretty tasty. The only problem I had was that it tasted a little dry. I would try baking it for 5 or so minutes less. I tried it with "Cool Whipped Frosting," and they went together very well. My family liked it as well.



I just made this cake and I must say its great unlike others have said I don't think it came out dry at all and the center was cooked perfectly. Its light, fluffy and has a nice texture. I myself doing a slightly more low carb baking style, replaced the 1 cup white sugar with 1/2 cup splenda baking blend. And cooked it for about 32 minutes. So altogether a great cake.



This cake is awesome! I was looking for a quick cake recipe for my son's 4th birthday. It was easy to make, followed the recipe exactly. Yummy!!! Light, delicate, fluffy, and just the right sweetness. I will definitely be using this for my "standard" white cake recipe. Thanks!!

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Amount Per Serving (12 total)

  • Calories
  • 211 cal
  • 11%
  • Fat
  • 8.3 g
  • 13%
  • Carbs
  • 31.5 g
  • 10%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 62 mg
  • 21%
  • Sodium
  • 198 mg
  • 8%

Based on a 2,000 calorie diet



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Cream Cheese Pound Cake I


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Cream Cake