Whipped Cream Cake
Yield
12 servingsPrep
30 minCook
30 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cake flour
sifted |
|
| ½ | teaspoon |
salt
|
|
| 3 | teaspoons |
baking powder
|
|
| 3 | each |
egg whites
|
*
|
| ½ | pint |
heavy whipping cream
|
*
|
| 1 ½ | cups |
sugar
|
|
| ½ | cup |
water
cold |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cake flour
sifted |
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
baking powder
|
|
| 3 | each |
egg whites
|
*
|
| 237 | ml |
heavy whipping cream
|
*
|
| 355 | ml |
sugar
|
|
| 118 | ml |
water
cold |
|
| 5 | ml |
vanilla extract
|
|
| 5 | 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.
