Yellow Whipped Cream Cake
|Whipping cream||1 1⁄2 Cup (24 tbs), chilled|
|Eggs||3 (1/2 to 2/3 cup)|
|Vanilla||1 1⁄2 Teaspoon|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 Teaspoon|
Heat oven to 350Â°.
Grease and flour baking pan, 13x9x2 inches, or 2 round layer pans, 8 or 9x1 1/2 inches.
In chilled bowl, beat cream until stiff.
Beat eggs until thick and lemon colored.
Fold eggs and vanilla into whipped cream.
Stir together remaining ingredients; fold gently into cream-egg mixture until blended.
Pour into pan(s).
Bake oblong about 45 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes out clean.
If desired, frost cake with Velvet Cream Frosting or top with Cherry Topping.