The use of heavy cream in this recipe solves the butter problem, but the recipe does call for 1 cup granulated sugar—a ration-time challenge. The elegant cake that results would be perfect for a wedding cake.
2 cups sifted cake flour (sift before measuring)
3 teaspoons baking powder
¼ teaspoon salt
3 large eggs
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla extract
½ teaspoon almond extract
Preheat oven to 350°F. Grease two 9-inch round baking pans. Stir together flour, baking powder, and salt.
Beat eggs with electric mixer set at high speed, gradually adding sugar until mixture is thick and fluffy. With same beaters, beat cream, vanilla, and almond extract just until soft peaks form. Gently fold eggs and then dry ingredients into whipped cream mixture until smooth.
Divide batter into greased pans and bake 25 to 30 minutes or until a toothpick inserted in the center of each layer comes out clean. Cool, then fill and frost.
10 Servings