- 2 eggs
- 1 cup sugar
- 1 2/3 cups sifted all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup heavy cream (35% butterfat)
- 1 teaspoon vanilla
Directions for the Sweet Cream Cake
- Beat eggs until thick and lemon colored; gradually beat in sugar.
Sift together the dry ingredients.
Stir in sifted dry ingredients alternately with the cream and vanilla.
Beat well.Spread batter in 2 greased and floured round 8-inch cake pans. Bake at 350° for 25 to 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean.