Whipped Cream Cake

Name: Whipped Cream Cake
Ingredients: 3 egg whites, stiffly beaten; % cup cold water; 1% cups sugar; Vanilla; 1 cup whipping cream; 2 cups flour; 3 t. baking powder

From Wilkes County Home Demonstration Club cook book, 1947

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

2952Calories

42 gProtein

510 gCarbs

88 gFat

Full nutrition (33 nutrients)

Calories2952 kcal

Protein42 g

Carbohydrates510 g

Fiber0 g

Sugars302 g

Total Fat88 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0 g

Cholesterol241 mg

Sodium1472 mg

Potassium584 mg

Calcium981 mg

Iron16 mg

Magnesium87 mg

Phosphorus696 mg

Zinc2.4 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K5.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.5 mg

Niacin (B3)17 mg

Folate401 mcg

Choline0 mg

Caffeine0 mg

Water360 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 19. The excerpt below is the record exactly as published.

WHIPPED CREAM CAKE 3 egg whites, stiffly beaten % cup cold water 1% cups sugar Vanilla 1 cup whipping cream 2 cups flour 3 t. baking powder

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