I found a recipe last night that blew me away. It was in a book that our daughter, Christi sent me that she found in Branson, Missouri and it is most unusual, simple but now, one that I will be making over and over. I had to get up and make it. It makes two layers but it was hard not to eat one whole layer even without frosting (this coming from ms frosting queen) this cake is so light and fluffy , you won’t believe it. The only change I made was using almond extract instead of vanilla extract because I just love almond flavoring. You could even frost this and chop Almond Joys over the top layer after frosting with your favorite frosting!

Whip 1 cup heavy whipping cream until firm. Add 2 eggs,one at a time beating until mixture is light and fluffy. Add 1 cup granulated sugar and beat until mixed well. Add 1 teas vanilla or almond extract. Sift 1 1/2 cups cake flour with 2 teas baking powder and 1/2teas salt. Stir flour mixture into whipped cream mixture until no lumps remain. Pour into 2 8″ or 9″ if you don’t have 8″ lined with wax paper and greased pans. Bake at 375 for 18-20 minutes or until top feels done to the touch. Should not dent when touched.

2 thoughts on “

  1. I’ve never seen such a recipe! How many eggs are in the recipe? It just says, “add eggs . . .” — does that depend on how many I have in the ‘fridge at the time?!?!? (HA!) Seriously, how can I go through so many eggs? Also, did you frost it and if so, with what?


    • Oops it is two eggs! Will go correct that! Karen it is soooo good! I just made a little butter frosting with powdered sugar milk, butter and almond extract! So so yummy we finished off one layer tonight isnt that awful? Am flying to dallas tomorrow. Randys mom died yesterday so will be there 12 days. Am so excited. Hope to see u if u arent going crazy in all different directiins. Heard greg is haimg foot surgery. What in the world did he do?

      Sent from Trudy K iPhone


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