Whipped Cream Cake
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Whipped Cream Cake Recipe
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- 2 cups sifted cake flour
- 1½ cups sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups whipping cream
- 3 eggs, beaten
- 1 teaspoon vanilla
- ¼ cup sugar
- 1 tablespoon cornstarch
- 1 cup cold water
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon rind
- Dash of salt
- 1 cup whipping cream
- Sift flour, sugar, baking powder and salt together three times.
- Whip cream until it stands in soft peaks but is not stiff.
- Fold in beaten eggs and vanilla.
- Fold the dry ingredients into the cream and egg mixture.
- Pour into two 8-inch buttered and wax paper lined cake pans.
- Bake in preheated GAS oven 350°F., 35 minutes.
- Frost with Lemon Cream.
- Yield: 12 servings.
NOTE: May be baked in a buttered and floured 10-inch skillet with a lid on the temperature controlled top burner at 300°F., 30 minutes. Uncover, bake 5 minutes longer.