FEATHER WHIPPED CREAM CAKE

1 1/2 cups sifted cake flour
1 cu sugar
3 tablespoons baking powder
1/2 teaspoon salt
1/2 cup egg whites (about 4)
1 cup heavy (whipping) cream
1 teaspoon vanilla

Sift dry ingredients together 3 times.

Beat egg whites until stiff but not dry.

Beat cream until stiff and fold into whites with vanilla. Fold sifted dry ingredients gradually into whipped cream mixture. Do not beat or stir. The batter with be smooth if dry ingredients are folded in gradually. Pour into buttered tube pan lined with buttered paper.

Bake in moderate oven (350 degrees F) 45 to 55 minutes.

Makes 1 (9 inch) cake
Source: The Dairy Cookbook by Culinary Arts Institute, 1941