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Whipped Cream Cake

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Recipe

 

Yield

1 cake

Prep

20 min

Cook

20 min

Ready

40 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 cup sugar
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2 tablespoon butter
soft
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2 large eggs
beaten, separated
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4 tablespoon milk
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1 teaspoon cream of tartar
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½ teaspoon baking soda
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1 cup all-purpose flour
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Ingredients

Amount Measure Ingredient Features
237 ml sugar
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3E+1 ml butter
soft
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2 large eggs
beaten, separated
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6E+1 ml milk
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5 ml cream of tartar
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2.5 ml baking soda
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237 ml all-purpose flour
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 40120% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 151mg 6%
Total Carbohydrate 25g 25%
Dietary Fiber 1g 3%
Sugars g
Protein 14g
Vitamin A 7% Vitamin C 0%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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