Whipped Cream Cake
Adapted and updated from Charlotte Hains Athol's 1935 Whipped Cream Cake in Let’s Dish: 50th Anniversary Edition, Then & Now Recipe Collection, Complied by the Howard County Historical Society 2014.
Ingredients
- 1 cup heavy cream
- 3 egg whites
- ½ cup water
- 2 teaspoons vanilla
- 2 cups flour
- 1 ¼ cup confectioners’ sugar
- 2 teaspoons baking powder
- pinch salt
Instructions
- Preheat oven to 350°. Butter and flour one standard loaf pan. Set aside.
- In a large bowl or bowl of a stand mixer use the whisk attachment or an actual whisk to beat together the cream, egg whites, water and vanilla until light and fluffy, about 3-5 minutes. You will probably see some bubbles.
- In a second bowl, whisk together the dry ingredients. Whisk them into the cream mixture until a smooth batter forms.
- Pour into the prepared pan.
- Bake for 50-60 minutes or until a toothpick or thin knife inserted in the center of the pan comes out clean. Cool in pan in wire rack for 5 minutes then remove from pan and cool completely before slicing and serving.
- Can be made a day before you want to serve it but wait until you are ready to serve before slicing.
- I think it’s good served with some sliced strawberries or cherries but that is strictly optional.