1 cup heavy cream
2 eggs
2 egg whites
1 cup sugar
1 and 1/2 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon real vanilla
Whip cream and add 2 eggs/one at a time.
Beating after each addition
Beat in sugar and fold in flour sifted with baking powder and salt
Fool in whipped egg whites and vanilla
Bake in 2 greased and floured 9-inch cake pans at 375* for 10-12 minutes
Cool in pans 10 minutes
Remove and cool thoroughly on wire rack (This is very important)
Put layers together and frost with whipped cream (Use real whipped cream)
Garnish with fresh fruit
*This recipe is one of my favorites. Awrey's Bakery is no longer in existence but the cake lives on. The great thing- you can do anything you want to this cake as far as garnish goes.
2 eggs
2 egg whites
1 cup sugar
1 and 1/2 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon real vanilla
Whip cream and add 2 eggs/one at a time.
Beating after each addition
Beat in sugar and fold in flour sifted with baking powder and salt
Fool in whipped egg whites and vanilla
Bake in 2 greased and floured 9-inch cake pans at 375* for 10-12 minutes
Cool in pans 10 minutes
Remove and cool thoroughly on wire rack (This is very important)
Put layers together and frost with whipped cream (Use real whipped cream)
Garnish with fresh fruit
*This recipe is one of my favorites. Awrey's Bakery is no longer in existence but the cake lives on. The great thing- you can do anything you want to this cake as far as garnish goes.
