On trips to Great Britain I’ve seen advertisements for Fresh Cream Cakes.  They always sound so sinfully delicious to me yet I have not been sufficiently motivated to hunt one down to gobble it up.  Maybe I would just be too embarrassed at the public watching my bulging eyes and greedy mouth devouring the wicked temptation with complete sensuous shamelessness.  Behold!  My whipped cream fairy godmother appeared and presented me with this recipe so you and I can enjoy gluttony in private  😉

Ha ha!  This image is courtesy of thebeautybiz.com and while my waistline might not be so beautiful after the sweet cream indulgence my tastebuds and cute fat cheeks will be!  Maybe freshly whipped cream is fetchingly good to beautify your face…YES? YES!


* 1 3/4 cups cake flour
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 1/2 cups heavy cream
* 1 1/3 cups white sugar
* 2 eggs
* 1 teaspoon vanilla extract


1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch pans. Sift together the cake flour, baking powder and salt. Set aside.
2. Using an electric mixer, whip the cream with the sugar until stiff peaks form. Beat in the eggs, then stir in the vanilla. Fold in the flour mixture, mixing just until incorporated.
3. Pour batter into prepared pans. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.


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