Whipped Cream Cake
from Betty Crocker's Picture Cookbook, 1950s edition

A superbly rich and moist eating quality.

For 2 9" layers
1 1/2 cups 3 (1/2 to 2/3 c) 2 cups 1 1/2 cups 2 tsp. 1/2 tsp. 1 1/2 tsp.	rich cream (30 to 35% butterfat) eggs sifted flour sugar baking powder salt vanilla

Preheat oven to 350° F. Grease and flour the baking pans.

Whip the cream until very stiff. Beat the eggs thoroughly and fold in.

Sift together the dry ingredients, including the sugar. Fold in gently with a wire whisk. Blend in the vanilla.

Pour into prepared pans. Bake 30 to 35 minutes until a toothpick stuck in the center comes out clean. The cake should be starting to pull away from the sides of the pan and will spring back when lightly touched with the fingertip (no imprint will remain).

Remove from the oven and let stand in pan(s) 10 minutes. Then carefully loosen from one side with spatula. Tip and turn to let in air. Turn cake on wire cooking rack so it will not "sweat" and become soggy. Place another cooling rack on top and flip so the cake is right side up. If baking the cake in an oblong or square pan, you may leave the cake in the pan, but cool on a wire rack.

Serve uniced or with sugar topping.