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Whipped Cream Cake (VRP 098)

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Whipped Cream Cake

Whipped Cream Cake

Whipped Cream Cake Recipe Card Front

Front of the recipe card for Whipped Cream Cake.

Vintage Recipe Box 98

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Whipped Cream Cake Recipe

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Whipped Cream Cake

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

  1. Sift flour, sugar, baking powder and salt together three times.
  2. Whip cream until it stands in soft peaks but is not stiff.
  3. Fold in beaten eggs and vanilla.
  4. Fold the dry ingredients into the cream and egg mixture.
  5. Pour into two 8-inch buttered and wax paper lined cake pans.
  6. Bake in preheated GAS oven 350°F., 35 minutes.
  7. Frost with Lemon Cream.
  8. 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.

Whipped Cream Cake

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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.)

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