Here 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 [1], 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
There’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.