INGREDIENTS

• 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.

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