|7 ingredients = one great cake|
Only recently did I notice the due date (this week) and the fact that I'd only really used about 1/3 of the container. While putting the container back in the fridge some text caught my eye: "Delicious Recipe" followed by "Whipped Cream Cake" and a short recipe on the side.
I chuckled when imagining someone saying "but we need a hook or recipe to get people to buy this in bulk" only to realize later on that no one (but me) reads that stuff. So to honor the effort - and use up the remaining cream - I made that recipe. And what do you know...the cake was indeed delicious. And easy.
What I love about this recipe is its simplicity: you only need seven ingredients which you probably already have on hand. The resulting cake is a moist, delicious canvas you can dress up or down according to the occasion or the state of your pantry.
Me? I split the cake in half, brushed the center with a little lemon/sugar water and then added whipped cream for richness as the "frosting". A simple garnish of fruit and there you have it, dessert in very little time-to-table.
Whipped Cream Cake
1 cup cream
1 cup sugar
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
Preheat oven to 350 degrees.
Whip the cream until you have stiff peaks. Drop in each egg and beat until light, fluffy. Add the sugar and vanilla.
In a separate bowl, sift together the flour, salt and baking powder. Add to the whip cream mixture.
Pour the mixture into a greased 9-inch baking pan. Bake for 30-35 minutes or until a toothpick, inserted in the middle, comes out clean.
When the cake has cooled a bit, turn out onto a wire rack.
- Optional for garnish -
1 cup whipping cream (whipped until you have stiff peaks)
Sugar, vanilla, fruit