From Paulette Vickery's Recipe Collection

Cream Cake

cakes

2 1/4 cup cake flour
1 tablespoon baking powder
3/4 teaspoon salt
1 1/4 cup sugar
3 each large eggs
1 1/2 cup whipping cream
2 teaspoon vanilla

Preheat oven to350 degrees. Grease 3 8 inch, or 2 9 inch round cake pans. Line bottoms with waxed paper, grease paper. Dust pans with flour. In small bowl, combine flour, baking powder, and salt. Set aside. In large bowl with mixer at low speed, blend sugar and eggs. Increase speed to high, beat 10 minutes, or until mixture is pale yellow and trippled in volume. Reduce speed to low, beat in cream and vanilla. Increase speed to medium high, beat 5 minutes or until mixture becomes foamy and thickens slightly. Reduce speed to low, gradually beat in flour mixture until batter is smooth. Pour batter into prepared pans. Bake 16-18 minutes, for 8 inch layer, or 20-25 minutes for 9 inch layer, until wooden pick inserted in center of each cake comes out clean. Cool cakes in pans on wire racks 10 minutes. Run small knife around sides of pans to loosen cake layers. Invert cakes onto wire racks to cool completely. Discard waxed paper. Makes 3 8, inch, or 2, 9 inch layers.

Yield: 16 servings




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