WHIPPED CREAM CAKE

1 cup whipping cream

2 large eggs

1 cup sugar

1 tsp vanilla extract

1 ½ cups sifted cake flour

2 tsp baking powder

¼ tsp salt

Butter cream Frosting

Grease 3 6x2 inch round cake pans; line with wax paper.  Grease and flour wax paper; set aside.

Beat whipping cream with a wire whisk until foamy; set aside.

Beat eggs with a wire whisk until foamy; add sugar and vanilla extract.  Gradually stir whipping cream into egg mixture.

Combine flour, baking powder and salt; fold into whipping cream mixture.  Pour batter into prepared pans.

Bake at 350° for 18 mins or until a wooden pick inserted into the center comes out clean.  Cool in pans on wire racks for 10 mins; remove from pans, and cool completely.

Spread 2 ½ cups Butter cream Frosting between layers and on top and sides of cake.

Spoon about 1 cup of frosting into a decorating bag fitted with a number 5 round tip; pipe curly lines over top and sides of cake.  Do not overlap lines.

Spoon remaining frosting into a decorating bag fitted with a number 2B large basket weave tip; pipe a ruffle around base of cake.