Whipped Cream Cake

Name: Whipped Cream Cake
Ingredients: 1 cup whipping cream; 1% cups cake flour; Y t.-salt; 2 eggs; 1 t. vanilla; 1 cup sugar; 2% t. baking powder

From Wilkes County Home Demonstration Club cook book, 1947

Mrs. Tate Staley, Roaring River Club

Presented as published in 1947. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2381Calories

32 gProtein

351 gCarbs

95 gFat

Full nutrition (34 nutrients)

Calories2381 kcal

Protein32 g

Carbohydrates351 g

Fiber3 g

Sugars202 g

Total Fat95 g

Saturated Fat51 g

Monounsaturated Fat21 g

Polyunsaturated Fat2.6 g

Omega-30 g

Cholesterol613 mg

Sodium2303 mg

Potassium564 mg

Calcium749 mg

Iron16 mg

Magnesium58 mg

Phosphorus677 mg

Zinc2.9 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K6.5 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1.2 mg

Niacin (B3)12 mg

Folate377 mcg

Choline312 mg

Caffeine0 mg

Water237 g

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 11. The excerpt below is the record exactly as published.

WHIPPED CREAM CAKE 1 cup whipping cream 1% cups cake flour Y t.-salt 2 eggs 1 t. vanilla 1 cup sugar 2% t. baking powder

Cook this with the app: pantry check, scaling, and the assistant.