Whipped Cream Cake

Directions

One cup of sugar and two tablespoonfuls of soft butter stirred together; add the yolks of two eggs well beaten, then add four tablespoonfuls of milk, some flavoring, then the beaten whites of the eggs.

Mix a teaspoonful of cream of tartar and a half teaspoon of soda in a cup of flour, sift it into the cake batter and stir lightly.

Bake in a small dripping-pan at 375℉ (190℃) oven for at least 20 minutes.

When the cake is cool, have ready half a pint of sweet cream sweetened and whipped to a stiff froth, also flavored.

Spread it over the cake while fresh.

To whip the cream easily, set it on ice before whipping.