Whipped Cream Cake
Whipped Cream Cake Recipe Card Front
Front of the recipe card for Whipped Cream Cake.
Vintage Recipe Box 98
There are lots of fun recipes to read in the box this recipe for Whipped Cream Cake was with.
Click here to view all of Vintage Recipe Project 98 recipes.
More Vintage Recipes
We have lots of recipes on the site that may be of interest to you.
Use the links below to view other recipes similar to this Whipped Cream Cake recipe.
Recipe Box and Cards
Start your own recipe box or your family or friends. Click here to view New and Vintage Recipe Boxes.
Once you have your recipe boxes, you will need recipe cards. Click here to view Recipe Cards and Templates.
Want to protect your recipe cards from splats and splatters in the kitchen? Click here to view Recipe Card Protectors and Sleeves.
Vintage Kitchen Tools and Dishes
I love vintage dishes and kitchenware.
On the weekends I can often be found in a thrift store poking through the shelves to find vintage treasures to use as props for our photography for the site.
Click here to view Vintage Kitchenware on Etsy.
Vintage Cookbooks
Every once and a while you can find a good cookbook with Vintage Recipes on Amazon. I don’t have any recommendations as I haven’t bought any as I prefer the handwritten recipes that you see on our site.
You can always find treasures on sites that sell used items such as Vintage Cookbooks on eBay and Vintage Cookbooks on Etsy
Vintage Recipe Project on Social Media
We would love to interact with you about our vintage recipes.
Join us on your favorite social media platform by clicking the links below.
Whipped Cream Cake Recipe
If you make this Whipped Cream Cake recipe, please share your photos and comments below!
Whipped Cream Cake
Ingredients
- 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
Lemon Cream
- 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
Instructions
- 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.
Notes
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.
Teresa
Friday 6th of January 2023
Lacking instructions for the Lemon Cream, I did the following:
Combine sugar & cornstarch in small saucepan. Stir in water. Heat gently and stir until thickened. Add butter, stir to melt. Add lemon juice, rind, & salt; stir to combine. Allow to cool. Whip cream to stiff peaks. Fold in cooled lemon gel to combine. Frost cake.
Elizabeth
Sunday 13th of February 2022
Could you include the instructions for making the Lemon Cream? (Assuming they are on the reverse of the recipe card, since it says "over" on the bottom.)