Whipped Cream Cake II

4.5
(88)

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

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32
32
32
Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
Servings:
10
Yield:
1 to 8 - layer inch cake

Ingredients

  • 1 ¾ cups cake flour

  • 2 ½ teaspoons baking powder

  • ½ teaspoon salt

  • 1 ½ cups heavy cream

  • 1 ⅓ cups white sugar

  • 2 eggs

  • 1 teaspoon vanilla extract

Directions

  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.

Nutrition Facts (per serving)

333 Calories
14g Fat
48g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 333
% Daily Value *
Total Fat 14g 18%
Saturated Fat 9g 43%
Cholesterol 86mg 29%
Sodium 234mg 10%
Total Carbohydrate 48g 17%
Dietary Fiber 0g 1%
Total Sugars 27g
Protein 4g
Vitamin C 0mg 1%
Calcium 82mg 6%
Iron 2mg 12%
Potassium 68mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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