Whipped Cream Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 egg whites
1 cup whipping cream
1/2 cup cold water
1 teaspoon vanilla, almond or lemon flavoring
2 cups cake flour
1 1/2 cups sugar
3 teaspoons baking powder
1/8 teaspoon salt
Caramel Icing:
1 1/2 cups brown sugar
1 Tablespoon butter
3 Tablespoons milk or heavy cream
1 teaspoon baking powder
(Other option instead of icing: Whipping Cream and berries for Strawberry Short Cake)
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Directions: |
Directions:Beat egg whites until stiff. Whip cream until stiff and fold into egg whites. Gradually add cold water to which the flavoring has been added. Sift flour once before measuring. Mix and sift dry ingredients and fold into mixture. Pour into 2 greased and floured 8 or 9 inch pans and bake 30-35 minutes at 325º
Caramel Icing:
Mix first 3 ingredients and let come to boil. Add baking powder and stir until right consistency to spread. |
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Personal
Notes: |
Personal
Notes: I do not remember mama making this cake and using the icing recipe but she may have. I do remember her using this cake for strawberry short cake and that is what I have done with it. Instead of stacking the cake, cut slices of individual layers and put fresh sugared strawberries on top with some whipped cream. You may serve this with any berry.
If you are serving a group of people and know that most of the cake will all be eaten you can stack it with a layer of sugared chopped/crushed fresh strawberries with some of their natural juice between the layers. Add a layer of whipped cream on top of the strawberries. Put the top layer on and put more sliced, sugared strawberries on top with whipped cream and some sugared whole strawberries for garnish.
Slicing or chopping strawberries and covering with sugar and refrigerating for at least an hour, will draw out the juices and give a sweet syrup to soak into the cake.
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