Yields 2 cakes:
1 Cup Heavy Whipping Cream-very cold
2 Eggs
1 tsp. Vanilla Extract
1 Cup Sugar
1 ½ Cups Cake Flour-fluff up flour before measuring
2 tsp. Baking Powder
½ tsp. Salt
Fruit of the season-cut if necessary and whipped cream as needed
Preheat oven to 350°f. Grease an 8 or 9” round cake pan. Whip the cream in a cold bowl or over an ice bath until stiff peak. Whisk in the eggs one at a time until smooth. Whisk in the vanilla and sugar. Sift together the cake flour, baking powder, and salt three times. Add the flour mixture in about 3 stages and fold in until smooth and no traces of raw flour remain.
Pour into the greased cake pan, tap to level and bake for about 30 minutes or until cake springs back when touched or a toothpick comes out clean. Let cool for 15 minutes before putting molding onto a rack. Cut into wedges and serve with your favorite fruit of the season and garnish with a dallop of whipped cream. Enjoy!
