Wipped Cream Cake

A cake recipe from“The Presto Recipe Book for
Little Girls and Their Mothers” published by
Hecker Products Corporation in 1939

Whipped Cream Cake

I have three of these Presto flour promotion booklets from the 1930s All of them with illustrations in vivid deep watercolours like the one above. There are only six illustrations in each booklet, but becauce the watercolours are so exeptionally well done I chose to make a folder with the recipes and illustration as I do with blooklets and books with a lot more illustrations. This just because I felt like sharing these beautifull watercolours with you – Ted

1/2 pint whipping cream
3 egg whites
2 cups sifted flour
1/2 cups sugar
1/2 cup cold water
1 teaspoon vanilla


Whip cream slightly, just enough to thicken. Fold in stiffly beaten egg whites. Add alternately to this the flour and sugar that have been sifted together and water to which vanilla has been added. Put in greased square pan, 8 1/2 x 8 1/2 x 2 1/2 inches and bake in moderate oven, (350° F.) 35 to 40 minutes. Frost with lemon frosting.

This batter may also be baked in two greased layer cake pans, 8 inches in diameter, in a 350° F. oven 25 to 30 minutes. When cold, put together with sweetened and flavored whipped cream. Sprinkle with toasted almonds.