Recipe: Whipped Cream Cake from 1940

I think this was your last requested recipe from me. Sounds wonderful!

Whipped Cream Cake
2 c. sifted cake flour
1/2 t. salt
3 t. baking powder
3 egg whites
1/2 pint heavy cream
1-1/2 c. sugar
1/2 c. cold water
1 t. vanilla
1 t. almond extract

METHOD 1:
Sift flour, salt and baking powder together 3 times. Beat egg whites until stiff but not dry. Whip cream until stiff and fold into egg whites. Add sugar gradually and mix well. Add dry ingredients alternately with water in small amounts. Add flavoring and blend thoroughly. Pour into pans lined with paper. Bake in moderate oven (350) for 25 to 30 minutes. Makes 2 -- 8" layers.

METHOD 2:
Sift flour, salt, baking powder and sugar together 3 times. Whip cream until stiff, fold in stiffly beaten egg whites and flavorings. Add water, then fold in dry ingredients carefully. Proceed as above.

METHOD 3:
Use 2-1/4 c. flour. Sift flour with salt and baking powder. Whip cream, add sugar, then flour and water alternately. Fold in stiffly beaten egg whites and flavoring. Bake as above.

METHOD 4:
Use 4 egg whites. Sift flour, 1 cup sugar, baking powder and salt together 3 times. Whip cream until stiff, then slowly stir in water. Beat egg whites until foamy, add remaining sugar gradually, beating constantly until mixture holds a peak. Add vanilla. Combine whipped cream and egg mixture, beating with a wire whip. Fold in dry ingredients. Proceed as above.