Whipped Cream Cake I Recipe - Allrecipes.com
Whipped Cream Cake I Recipe

Whipped Cream Cake I

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 9 inch round cake Change Servings
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Directions

  1. Sift and measure flour. Add salt and baking powder, and sift again.
  2. 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.
  3. Bake at 350 degrees F (175 degrees C) for 35 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Sep 20, 2003

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.

 
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.

 

20 Ratings

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.

 
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!!

 
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.

 
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.

 
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...

 
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!

 

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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.

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