Whipped Cream Cake

Ingredients

3 Roberts Egg Whites
1 cup Roberts Whipping Cream
2 cups cake flour, sifted
2 teaspoons baking powder
dash salt
1 1/2 cups sugar
1/2 cup cold water
1 teaspoon vanilla extract

Preparation

Beat egg whites until stiff peaks form. In a separate bowl, using clean beaters, whip whipping cream until soft peaks form; gently fold whipped cream into beaten egg whites. Combine flour, baking powder and salt; stir in sugar; sift together 4 times. Gradually fold dry ingredients into whipped cream mixture alternately with cold water, blending well. Fold in vanilla extract. Pour batter into 2 buttered and floured 8 inch round baking pans. Bake at 350° for 25 to 30 minutes, or until a wooden pick inserted in center tests clean. Cool cakes in pans 10 minutes; remove from pans and cool completely. Frost as desired.

Recipe Contributed By: Mrs. F. S. Hanlin Sioux City, Iowa

Yield: 2-8 inch cake layers.

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.