Birthday Cake Recipe--Whipped Cream Cake

[Guest guest]

Gary: Here's a cake recipe for a cake I've made often and people rave about.

If decorated per the instructions, it kind of looks like an itty bitty wedding

cake. You can decorate it differently & use different colors, of course, and

even make it in 2 8-inch pans if you want to. See the link in the recipe for

the photo.

 

 

* Exported from MasterCook *

 

Whipped Cream Cake

 

Recipe By :Southern Living

Serving Size : 8 Preparation Time :0:00

Categories : " Post " Cakes & Frostings

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

CAKE:

1 cup whipping cream

2 large eggs

1 cup sugar

1 teaspoon vanilla extract

1 1/2 cups sifted cake flour

2 teaspoons baking powder

1/4 teaspoon salt

BUTTERCREAM FROSTING:

1 1/2 cups unsalted butter -- (not margarine)

1 16 oz pkg powdered sugar -- sifted

2 tablespoons milk

1 teaspoon vanilla extract -- (clear if possible)

 

CAKE:

Grease 3 (6 x 2-inch) round cake pans; line with wax paper. Grease and flour wax

paper; set aside.* (If you only have 1 or 2 of these pans, you can bake the

cakes one at a time).

 

Beat whipping cream with a wire whisk until foamy; set aside.

 

Beat eggs with a wire whisk until foamy; add sugar and vanilla extract.

Gradually stir whipping cream into egg mixture.

 

Combine flour, baking powder, and salt; fold into whipping cream mixture. Pour

batter into prepared pans.

 

Bake at 350 ° F for 18 minutes or until a wooden pick inserted in center comes

out clean. Cool in pans on wire racks about 10 minutes; remove from pans, and

cool completely on wire racks.

 

FROSTING:

 

Beat butter at medium speed with an electric mixer; gradually add sugar and

vanilla, beating to desired consistency. Makes about 4 cups.

 

DECORATING CAKE:

 

Spread 2 1/2 cups of Buttercream Frosting between layers and on top and sides of

cake.

 

Spoon about 1 cup frosting into a decorating or heavy-duty zip-top plastic bag

fitted with a No. 5 round tip; pipe curly lines over top and sides of cake. Do

not overlap lines.

 

Spoon remaining frosting into a decorating or heavy-duty zip-top plastic bag

fitted with a No. 2B large basketweave tip; pipe a ruffle around base of cake.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 821 Calories; 47g Fat (50.6% calories

from fat); 4g Protein; 99g Carbohydrate; trace Dietary Fiber; 181mg Cholesterol;

221mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 9 Fat; 6 1/2 Other

Carbohydrates.

 

NOTES : Photo available at:

http://albums.photopoint.com/j/ViewPhoto?u=23168 & a=685914 & p=12632435

 

Makes 1 3-layer cake

 

This petite cake is perfect for luncheons, anniversary dinners, and tea or

birthday parties.

 

I've made this cake several times, and everyone just *raves* about it every

time.

 

You can decorate this cake anyway you'd like, including coloring the frosting.

 

*I do not prepare the pans this way. I have my own " cake greasing mixture " that

I use. I mix together (with an electric mixer until smooth) equal amounts of

vegetable oil, vegetable shortening, and flour. I make a batch of about 1/2 to

1 cup of each ingredient and keep this stored in the cabinet in an old whipped

topping container. I grease cake pans with it using a paper towel.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0