Whipped Cream Cake
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
2239Calories
19 gProtein
351 gCarbs
86 gFat
Full nutrition (33 nutrients)
Calories2239 kcal
Protein19 g
Carbohydrates351 g
Fiber3 g
Sugars202 g
Total Fat86 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.7 g
Cholesterol241 mg
Sodium1521 mg
Potassium426 mg
Calcium823 mg
Iron14 mg
Magnesium47 mg
Phosphorus527 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K6.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate330 mcg
Choline18 mg
Caffeine0 mg
Water161 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 10. The excerpt below is the record exactly as published.
WHIPPED CREAM CAKE Whip 1% cups cream until stiff. Add 3 unbeaten eggs, 1° cup sugar, 1 t. vanilla, 2 cups flour, 2 t. baking pow- der, % t. salt. Fold in and blend well. Bake in moderate oven. Mrs. Gales Scroggs Roaring River Club 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.