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Whipped Cream Cake I

Read Reviews (15)

"This cake is good to take along on picnics." — Carol

Ingredients Edit and Save

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Original recipe makes 9 inch round cake Change Servings

1 cup heavy whipping cream
1 cup white sugar
2 eggs
1 1/2 cups cake flour

1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon vanilla extract

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Directions

Sift and measure flour. Add salt and baking powder, and sift again.
Whip the cream until stiff. Drop in eggs one at a time, and beat until light and fluffy. Add sugar and vanilla, and beat again. Add sifted ingredients gradually to mixture; beat well after each addition. Pour batter into greased 9 inch round pan.
Bake at 350 degrees F (175 degrees C) for 35 minutes.

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This cake was pretty tasty. The only problem I had was that it tasted a little dry. I would try baking it for 5 or so minutes less. I tried it with "Cool Whipped Frosting," and they went together very well. My family liked it as well.

—TALI

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Most Helpful Critical Review

Apr 15, 2006

I didn't care for this cake at all. It tasted just like Jiffy muffin mix to me. Not a good thing to make cupcakes out of. They fell completely apart and the edges were very crispy. I will keep looking for a good cake recipe.

—Kerry Nelson

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18 Ratings

Jun 09, 2005

This cake is awesome! I was looking for a quick cake recipe for my son's 4th birthday. It was easy to make, followed the recipe exactly. Yummy!!! Light, delicate, fluffy, and just the right sweetness. I will definitely be using this for my "standard" white cake recipe. Thanks!!

—EMCPHEE

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Apr 11, 2006

I just made this cake and I must say its great unlike others have said I don't think it came out dry at all and the center was cooked perfectly. Its light, fluffy and has a nice texture. I myself doing a slightly more low carb baking style, replaced the 1 cup white sugar with 1/2 cup splenda baking blend. And cooked it for about 32 minutes. So altogether a great cake.

—teenpspjunkie

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Apr 26, 2008

This cake is excellent! The more days that go by the more it tastes like a pound cake. It also freezes well. Perfectly moist, reminded me of a wedding cake flavor.

—Coco

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Oct 29, 2009

Easy, delicious cake! I made it because I had a large carton of heavy whipping cream I needed to use up and was really happy with the way this turned out. Very light and much better tasting than store-bought cake mix.

—cheapsunset

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Mar 23, 2009

It's still in the oven, but as far as being easy to make, it's been fine. The 9inch pan was not large enough, and now my oven needs cleaning, and my house smells, but hopefully it will be tasty after the mess is cleaned up. I'll edit my review upon completion...

—ladymildred

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Oct 06, 2009

WOW! This cake is delicious. It tastes like a gourmet split between wedding cake and pound cake. I put it in a 8x8x2 square pan and it made a thick cake. Delicious!

—purr2me

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Nutrition

Calories
211 kcal
11%

Carbohydrates
31.5 g
10%

Cholesterol
62 mg
21%

Fat
8.3 g
13%

Fiber
0.3 g
1%

Protein
2.9 g
6%

Sodium
198 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Whipped Cream Cake I

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 211
Calories from Fat: 75

% Daily Value *
Total Fat 8.3g 13 %
Saturated Fat 4.8g 24 %
Cholesterol 62mg 21 %
Sodium 198mg 8 %
Potassium 46mg 1 %
Total Carbohydrates 31.5g 10 %
Dietary Fiber 0.3g 1 %
Protein 2.9g 6 %
Sugars 16.8g
Vitamin A 7 %
Vitamin C < 1 %
Calcium 8 %
Iron 16 %
Thiamin 17 %
Niacin 15 %
Vitamin B6 1 %
Magnesium 2 %
Folate 21 %

* 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.