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FAVORITE WHIPPED CREAM CAKE
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Source: Kate Smith
| 1 3/4 cups | sifted Swans Down Cake Flour |
| 1 3/4 teaspoons | Calumet Baking Powder |
| 1/2 teaspoon | salt |
| 1 cup | heavy cream |
| 2 | eggs, unbeaten |
| 1 cup | sugar |
| 1 teaspoon | vanilla |
Sift flour once, measure, add baking powder and salt, and sift together three times. Whip cream until thick and shiny, but not stiff. Add eggs and beat with rotary egg beater until well mixed. Add sugar gradually, beating well
with rotary egg beater after each addition; then add vanilla. Add flour gradually, beating thoroughly with wooden spoon after each addition. Bake in greased pan, 9x4x3 inches, in moderate oven (350° F.) 1 hour, or until done. Or bake in two greased 8-inch layer pans in moderate oven (350° F.) 30 minutes, or until done.
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