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Whipped Cream Cake

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Submitted by katwink

YIELD

12 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

2 473
CUPS ML CAKE FLOUR
sifted
½ 2.5
TEASPOON ML SALT
3 15
TEASPOONS ML BAKING POWDER
3 3
EACH EACH EGG WHITES *
½ 237
1 ½ 355
CUPS ML SUGAR
½ 118
CUP ML WATER
cold
1 5
TEASPOON ML VANILLA EXTRACT
1 5
TEASPOON ML ALMOND EXTRACT *

Directions

Sift flour, salt and baking powder together 3 times.

Beat egg whites until stiff but not dry.

Whip cream until stiff and fold in egg whites.

Add sugar gradually and mix well.

Add flour mixture alternately with water in small amounts.

Add flavoring and blend thoroughly.

Divide batter between two 8-inch cake pans that have been lined with waxed paper.

Bake at 350℉ (180℃) F for 25 to 30 minutes.

Cool on wire rack 10 minutes; remove from pans and allow to cool completely.

Frost with Whipped Cream Frosting.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 59g (2.1 oz)
Amount per Serving
Calories 180 1% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 100mg 4%
Total Carbohydrate 14g 14%
Dietary Fiber 0g 2%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 0%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

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