Whipped Cream Cake
Yield
1 cakePrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 2 | tablespoon |
butter
soft |
|
| 2 | large |
eggs
beaten, separated |
|
| 4 | tablespoon |
milk
|
|
| 1 | teaspoon |
cream of tartar
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
butter
soft |
|
| 2 | large |
eggs
beaten, separated |
|
| 6E+1 | ml |
milk
|
|
| 5 | ml |
cream of tartar
|
|
| 2.5 | ml |
baking soda
|
|
| 237 | ml |
all-purpose flour
|
|
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.
