[patm099]

Whipped Cream Cake

1 cup whipping cream
2 eggs
1 cup sugar
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 cup whipping cream (add'l)
2 Tbsp sugar
1 cup fliced fresh fruit (opt)

Beat first cup of whipping cream until soft peaks form. Add eggs, one at at time, beating well after each addition. Gradually add sugar, beating well.

Combine flour, baking powder, salt and fold in whipped cream mixture. Fold in vanilla extract.

Pour into 2 greased and floured 9" cake pans (round). Bake at 375 degrees for 15 or until 15 minutes or until a wooden pick inerted in center comes out clean. Cool in pans 10 minutes. Remove and let cool completely.

Beat the remaining cup of whipping cream until foamy, gradually adding the remaining 2 Tbsp sugar, continue beating until soft peaks form. Spread sweetened whipped cream between layers on top of cake. Top with fresh fruit.

This recipe came from my grandmother's old handwritten cookbook. I have never made it. In her notes on the recipe it says "for special times". It is from the 1900-1920 era.