This cake is moist and tasty when iced with a butter icing, and also great for strawberry shortcake or trifle. (Recipe can be doubled.) I have added orange zest to the cake and orange juice to the icing to give a luscious citrus flavor. Lemon would also be a wonderful variation. This recipe is in the cookbook From Oma's Kitchen.
2 eggs
1 cup / 250 ml sugar
1 cup / 250 ml whipping cream
1½ cups / 375 ml all-purpose flour
3 tsp /15 ml baking powder
½ tsp / 2 ml salt
1 tsp / 5 ml vanilla
Beat eggs, sugar, and cream together until batter is smooth. Add vanilla. Sift dry ingredients together and add to first mixture. Pour into a 9 x 9" baking pan.Bake @ 350F / 180C for 40 - 50 minutes.
Variation:
Orange cake - add 1 Tbsp (15 ml) fresh orange rind to the cake batter. Then ice with icing made with icing sugar, cream or orange juice, plus 1 tsp (5 ml) fresh grated orange rind.
This recipe can be made into cupcakes. Adjust baking time to 20 minutes (less for smaller cupcake).
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