55 FAVORITE Ann Pillsbury Cake RecipesHere is page 23 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.

Whipped Cream Cake
Quick-Mix Method

Page 23 - Whipped Cream Cake Recipe - Click To View LargerThere’s no shortening in this white cake. Just blend the ingredients into rich whipped cream and bake. Delicious with smooth caramel frosting.

BAKE at 350° F. for 30 to 35 minutes.
MAKES two 8-inch round layers.

Sift together . . . 2 1/4 cups sifted Pillsbury Sno Sheen Cake Flour
3 teaspoons double-acting baking powder
1/2 teaspoon salt
1 1/4 cups sugar

Whip . . . 1 1/4 cups heavy cream until thick.

Add . . . sifted dry ingredients
4 egg whites (1/2 cup), unbeaten
1 teaspoon vanilla to whipped cream.

Beat . . . for 2 minutes, 300 strokes, until batter is well blended. (With electric mixer blend at low speed, then beat at medium speed for 2 minutes.)

Pour . . . into two well-greased and lightly floured 8-inch round layer pans, at least 1 1/4 inches deep.

Bake . . . in moderate oven (350° F.) 30 to 35 minutes.
Cool and frost with caramel frosting, page 52.

The 2 Week Diet

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