If you’ve never tasted Sweet Cream Cake, please take note: It’s delicious! I found the recipe in the “Betty Crocker’s Picture Cookbook” that was originally published in 1950. The cake is blessed with a light, fluffy crumb and an irresistible vanilla perfume. It’s an easy cake to make even for first-time bakers. You can mix the batter by hand (as most folks did in the early 1950s) or by machine as you please. Here’s the video how-to and printable recipe:
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I can tell you that from a historical perspective, Betty Crocker’s Picture Cookbook is a fun read. When the book was published in 1950, electric blenders and heavy duty stand mixers were not common in most American kitchens. Consequently, when the book instructs the cook to “beat eggs with rotary beater until thick,” the rotary beater is the type that was cranked by hand. Just imagine the brutal work-out our baking ancestors endured in the kitchen.
How to Sift Flour for Sweet Cream Cake
As noted in the video above and in the printable recipe below, Sweet Cream Cake requires 2 1/3 cups of sifted flour. This means that you must sift the flour before you measure it. I sifted my flour onto a piece of wax paper (see photo above) and then spooned it into the appropriate measuring cups. (Prior to recent times, sifted flour was la norme for most baked goods.)
How to Freeze Sweet Cream Cake
Sweet Cream Cake freezes perfectly well. Just follow these simple instructions:
- After the cake has completely cooled, cut it into squares.
- Eat 5 of the aforementioned squares all by your lonesome.
- Pop the remaining squares into an air-tight bag or tub, and freeze them for up to 3 months.
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Here’s the printable:
Sweet Cream Cake
- A greased and floured 12x8.5 or 9x13 baking dish
For the batter:
- 3 large eggs at room temperature
- 1 1/3 cups sugar
- 2 1/3 cups SIFTED all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 1/3 cups heavy cream
- 1 1/2 teaspoons pure vanilla extract
Optional for topping the cake:
- A mixture of cinnamon and sugar
- Center the oven rack; preheat the oven to 350°F. Beat the eggs in a large bowl until very thick -- 5 minutes by hand, or 2 minutes by machine. Gradually beat in the sugar.
- In a separate bowl, whisk together the sifted flour, baking powder, and salt. Tip the cream and vanilla into a small bowl or glass measure.
- In 3 alternating additions, gradually stir 1/3 of the flour mixture and 1/3 of the cream mixture into the beaten eggs. Stir only until the flour disappears into the batter.
- Pour the batter into the prepared baking dish, and smooth the top with a spatula. Bake in the preheated for 40-45 minutes. If using the cinnamon/sugar topping, sprinkle it on 3 minutes before removing the cake from the oven. Let the cake cool to room temperature before serving.