Whipped Cream Cake

A delicious sweet treat from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 40 mins
• Serves: 12
• Yields: 2 8

Ingredients

• 2 1⁄4 cups cake flour (sift before measuring)
• 1⁄2 teaspoon salt
• 3  teaspoons baking powder
• 3  egg whites, beaten until stiff
• 1  cup heavy cream
• 1 1⁄2 cups sugar
• 1⁄2 cup water
• 1  teaspoon vanilla extract
• 1  teaspoon  almond extract

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Line two 8" cake pans with waxed paper.
3. Sift cake flour, salt, and baking powder together three times.
4. Whip cream until stiff and fold into egg whites.
5. Add sugar gradually and mix well.
6. Add dry ingredients alternately with water.
7. Add vanilla and almond extracts; blend thoroughly.
8. Pour into prepared pans.
9. Bake about 25 minutes or until cake tests done.
10. When cool, turn out from pans and remove waxed paper.