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Preheat oven to 350F
Grease two 8" round layer cake pans. Line bottoms with waxed paper or dust lightly with flour.
2 cups pre-sifted Monarch soft wheat flour
2 1/2 tsp. baking powder
1 tsp. salt
3 eggs
1 1/2 tsp. vanilla
1 1/3 cups granulated sugar
1 1/3 cups heavy cream
Sift together flour, baking powder and salt.
Beat until very thick (5 minutes) in small mixer bowl, eggs and vanilla.
Turn into large mixer bowl.
Beat in gradually, sugar.
Stir dry ingredients into whipped mixture alternately with cream.
Make 3 dry and 2 liquid additions, combining lightly after each.
Turn into prepared pans.
Bake for 30 to 35 minutes or until cake springs back when lightly touched.
Grease two 8" round layer cake pans. Line bottoms with waxed paper or dust lightly with flour.
2 cups pre-sifted Monarch soft wheat flour
2 1/2 tsp. baking powder
1 tsp. salt
3 eggs
1 1/2 tsp. vanilla
1 1/3 cups granulated sugar
1 1/3 cups heavy cream
Sift together flour, baking powder and salt.
Beat until very thick (5 minutes) in small mixer bowl, eggs and vanilla.
Turn into large mixer bowl.
Beat in gradually, sugar.
Stir dry ingredients into whipped mixture alternately with cream.
Make 3 dry and 2 liquid additions, combining lightly after each.
Turn into prepared pans.
Bake for 30 to 35 minutes or until cake springs back when lightly touched.
