My mum gave me the recipe for this cake, which I think she clipped from a newspaper at some point. I have had trouble making white cake in the past (didn't turn out light and fluffy) but so far this recipe has been foolproof. It is tender and the light crumb and crunch cinnamon topping really makes it. I always serve it with strawberries (or whatever fruit is in season) and whipping cream to make it into strawberry/peach or other fruit shortcake.
Cake:
1 cup whipping cream
2 eggs
1 cup sugar
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Topping:
2 tablespoons sugar
1/4 teaspoon cinnamon
Preheat oven to 350 degrees F. Grease an 8-inch square cake pan.
Sift together and stir the flour, baking powder and salt.
Whip cream until it holds firm peaks when the beater is lifter out of the bowl. Add the eggs one at a time, beating well after each addition. Add the 1 cup of sugar and the vanilla and beat until combined.
Stir in the flour mixture until blended.
Pour the mixture into the prepared pan and bake in the preheated oven for about 35 minutes, until a test inserted into the centre comes out clean.
While cake is baking, stir together the topping ingredients. When the cake is baked, remove from the over and place on a rack. Sprinkle the topping over the cake and cool completely.
