Whipped Cream Cake - a favorite from the 1950 Betty Crocker Cookbook
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I learned a lot about cooking from my maternal Grandparents. In fact both Grandfathers were very macho - one was a carpenter and the other was a truck driver - and both were proud cooks in an era when most men didn't. However, since everyone was still employed full time, I had to play around by myself in the kitchen. For this, the 1950 Betty Crocker Cookbook proved invaluable. There are literally hundreds of pictures to show you how to do almost anything, step by step. As recently as 7 or 8 years ago, reprints of the spiral bound version were available through major book catalogues. And just a couple weeks ago, I found a hardbound copy in a used book store for only $25.00.
NOTES about the cake: I personally prefer using a good brand of all purpose flour, such as Gold Medal or Robin Hood. Cake flour is too soft and the finished cake often falls apart very easily but to each his own. Since this cake has so few ingredients, it is recommended that you use top quality items, such as real vanilla. This cake has a very delicate flavor and as such I don't frost it. But if you must do something, Get a paper doily to fit the size pan you're using, sift powdered sugar over it and carefully remove the doily. (the sugar goes through the holes in the paper and makes a pattern on the top of the cake)
Alas, wire whips are no longer avaliable - but to give you an idea of what one is, I'll try to describe it. Very heavy wire was made into the outline of a large spoon. Wires criss-crossed the opening and around the outer edge of the "spoon" was a coil of wire, stiff, but reminiscent of the coil on a martini strainer. So you'll have to make do with a large whisk instead. Another tool I discovered at Grandma's was the Foley Fork, no longer made either, but that is a story for another day….
So,.......Without further ado....
**Whipped Cream Cake
To avoid losing air volume in your cake, preheat oven and assemble all ingredients before starting….
1 and 1/2 cups whipping cream (30-35% butterfat) whipped stiff (don't overdo it or you'll have butter)
3 eggs (1/2 to 2/3 cup) beaten well with egg beater
2 cups sifted flour or 2 1/4 cups sifted cake flour
1 and 1/2 cups sugar (I have made it with 1 cup and it's fine)
2 teaspoons baking powder
1/2 teaspoon salt
1 and 1/2 teaspoons vanillaAdd vanilla to beaten eggs, sitr gently. Fold into the whipped cream. Sift dry ingredients together. Fold in to whipped cream mixture gently with wire whip. Pour into two 9" pans that have been greased and floured. (I personally grease & flour the sides and line the bottom with waxed paper)
Bake in Moderate oven (350F) for 30-35 minutes. When done, cakes will pass the toothpick test and have medium golden color.**
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:cheers: OMFG this is exactly the kind of cake that is so popular in the southern USA !! :jaj:
We would use this cake like you said unfrosted with Coffee but more likely as the base for Strawberry "Shortcake" or with fresh but macerated peaches,plums ,etc.
This is a unique recipe indeed and I will make this soonest possible :ok1: it is Strawberry Season here and the local berries are excellent this year.
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Thank you Fancy Dude for this simple recipe. I have bookmarked this in the forum for future reference.
I love the idea of using an ornamental doily to sift the powdered sugar on top!
Attached is a pic of the perceived "close" concept of the wire whip to which you refer without the criss-cross wires.
Also attached are two pics of a foley fork.
:thankyou:
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Well, I had no idea such a simple recipe would garner such enthusiasm. But THANK YOU All so much!
Now Kinsey 6 I hate to burst your bubble, since you were so very nice and all , but the photo in the middle with the black handle is a Granny Fork, not a Foley fork. The difference? You can't tell from the photo, but the Granny Fork tines are rounded on the end; and each tine is flat as opposed to the Foley fork tines being the same length and each is tilted on the same angle. Or maybe the Granny fork tines are the same length but they are bent away from the handle in an "arc" Which I find scratches the dish and is much harder to use than a Foley Fork. In other words, I have a Granny Fork and never use it. So, since you found a photo of a Foley Fork, are they making them again.? And you're on the right track with the wire whip, but a 1950's one wouldn't have near as many coils. Thanks again.
