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–+ servings

Old-Fashioned Whipped Cream Cake – A 1930s Recipe

This vintage cake from the 1930s is a clever alternative to angel food cake, using heavy cream in place of some of the egg whites to create a fluffy yet rich texture.
Originally popularized during wartime, this old-fashioned cake has a delicate vanilla flavor and is perfect for serving with fresh berries and whipped cream.
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Prep Time 30 minutes
Cook Time 1 hour
Course Dessert
Servings 10 -inch Bundt

Equipment

  • 10-inch Bundt pan or tube pan
  • Stand mixer or electric hand mixer
  • Mixing bowls
  • Sifter

Ingredients
  

  • 3 cups all-purpose flour
  • 2 1/4 cups granulated sugar
  • 3 teaspoons baking powder
  • Whites of 4 large eggs
  • 3/4 teaspoon salt
  • 1 1/2 cups heavy cream well chilled
  • 2 teaspoons vanilla extract
  • 3/4 cup water
  • Fresh berries for serving
  • Whipped cream for serving

Instructions
 

  • Preheat and prepare the pan – Set the oven to 350°F. Lightly grease a 10-inch Bundt or tube pan to prevent sticking.
  • Combine dry ingredients – In a mixing bowl, sift together the flour, sugar, and baking powder to ensure they are evenly distributed.
  • Whip egg whites – In a separate large bowl, use a stand mixer or electric hand mixer to beat the egg whites and salt until stiff peaks form.
  • Whip heavy cream – In another mixing bowl, whip the chilled heavy cream until it thickens and holds stiff peaks.
  • Fold ingredients together – Carefully add the beaten egg whites to the whipped cream in small portions, folding gently to maintain airiness. Stir in the vanilla extract.
  • Incorporate dry ingredients – Gradually add the sifted dry mixture, alternating with the water. Mix gently, ensuring the batter remains smooth but not overworked.
  • Bake – Pour the batter into the greased pan, spreading it evenly. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool and serve – Let the cake rest in the pan for about 10 minutes, then carefully turn it out onto a wire rack. Allow it to cool completely before serving with fresh berries and whipped cream.

Notes

  • This cake was a clever adaptation from the 1930s, using heavy cream to maintain a soft, luxurious texture while reducing the reliance on egg whites.
  • The final texture falls somewhere between a pound cake and angel food cake, making it light yet satisfying.
  • Garnish with powdered sugar or fruit for an extra nostalgic touch.
Keyword 1930s cake recipe, Bundt cake with cream, classic old-fashioned dessert, classic vanilla cake, historic baking recipe, old recipes, traditional cake recipes, vintage whipped cream cake, wartime baking recipe
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