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Old Fashioned Yummies Continued ... with a Whipped Cream Cake

Updated on December 2, 2013

Hand written recipe

My oldest sister, when in her early teens, recopied my mother's recipes into a notebook.
My oldest sister, when in her early teens, recopied my mother's recipes into a notebook. | Source

My Mother's Recipes

When sharing vintage family recipes, I always caution people about ingredients we used on the farm. Regarding the whipped cream cake, for example, we raised our own dairy cows. The cream from the Jersey milk was extremely thick and rich, so different from the whipping cream purchased from grocery stores today. That is not to say the cake you make from the store-bought cream will not be wonderful. It will be different in texture, however, and perhaps a bit in taste too.

Whipped cream cake recipe

  • 1 cup whipping cream
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1-1/2 cups sifted cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Whip cream (about 40%) until stiff. Drop in unbeaten eggs, one at a time, and sugar, beating after each addition. Add vanilla. Put dry ingredients into a sifter and fold in lightly. (This means that you should sift, fold, sift, fold, until the dry ingredients are sifted into the batter.) Blend well. Bake in a 9 inch square or 2 small layers, or cupcakes. 20 - 30 minutes in a moderate oven (350 -375 F).

Mixing the batter

Filling the pans


The batter

We chose to use two layer pans with parchment paper lining the bottom; The sides of the pan and the parchment were lightly covered with butter. The batter itself was so rich and thick. I wanted to lick the spoon and scrape out the last little bit from the bowl. Remember the days we could do that ... before the salmonella concerns.

When my three children were small, I bought an additional beater for my hand mixer from a thrift store. They were each able to have their own beater after that. Now that there are so many brands and models of hand mixers, someone wanting a third would need to take their mixer or a beater to be sure of buying one that worked.

Speaking of hand mixers, it can be difficult to find one that has a truly low speed and much of a gear ratio difference. As a result, cake batter in particular can spatter the work area. I have a KitchenAid that doesn't spatter but I haven't seen that model in a while. Raven recently bought one at a garage sale. He explained what he wanted and the seller plugged it in to make sure the lower gear was appropriate. A very deep bowl could also contain the batter.

Out of the oven

The finished product ... yum!!
The finished product ... yum!!

Ready to ice

We had a tough time deciding on the type of icing we should use ... my mother's recipes did not have a recommended one. Finally, we chose to use the 'burned' mixture saved from making the taffy for a previous hub. I had put in a sealed container in the refrigerator although it didn't need to be kept cold. The caramel and buttery flavor was so delicious and unusual I wanted to use it but did not know when I would do so. We also hate to waste food!

Anyway, my son 'Raven' added water to the mixture and warmed it over low heat until it made a thin glaze. Boiling it or cooking the mixture more vigorously would make the consistency inappropriate for icing. The icing was randomly dribbled over the layers.

This cake would also be good with a burnt sugar icing, any vanilla nougat style or divinity style frosting, or even a cream cheese one. Chocolate, however, would probably overwhelm the delicate flavor of the whipped cream cake.

I hope you enjoy my mother's old fashioned yummy recipes!


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