Comments on: Old-Fashioned Whipped Cream Cake

By: Jody

Jody — Tue, 21 May 2024 02:12:58 +0000

Forgot to ask. How many grams of flour do u use for each cup? I typically follow 120g/cup but many recipes use up to 150g/cup and I always like to weigh my flour for accuracy.
Thanks.

By: Jody

Jody — Tue, 21 May 2024 02:08:11 +0000

I’m going to make this tonight. I feel like 2 cups sugar is way too sweet for us. Would cutting back to 1.5 cups affect the overall result? Or even 1.25 cups?

By: thedomesticrebel

thedomesticrebel — Tue, 16 Jan 2024 23:03:42 +0000

In reply to Patricia. Hi Patricia, that should work!

By: Patricia

Patricia — Sun, 07 Jan 2024 10:10:45 +0000

In reply to Ron Metcoff.

Sounds great, but can you cut recipe in half for 8 inch cake pan instead of 9 x 13?

By: thedomesticrebel

thedomesticrebel — Sun, 24 Dec 2023 18:18:52 +0000

In reply to Nancy. Hi Nancy, I have not tried this with egg whites. It would change the texture of the cake though.

By: Nancy

Nancy — Sat, 23 Dec 2023 10:16:03 +0000

Can you use just egg whites to get a white color to the cake? If so, would the amount of eggs be the same?
Thank you.

By: Joyce A Huber

Joyce A Huber — Fri, 10 Nov 2023 20:26:28 +0000

I made this with dark hershey’s cocoa and it was devi ne.. Regret I forget how mucn cocoa I put in.

By: thedomesticrebel

thedomesticrebel — Wed, 28 Jun 2023 16:41:01 +0000

In reply to judy. Hi Judy, yes, you whip it right out of the fridge.

By: judy

judy — Sun, 25 Jun 2023 13:27:58 +0000

I want to try your recipe but have a quick question. I saw another recipe which said the cream should be at room temp. I haven’t tried it because my intuition tells me the cream won’t whip properly. Do you whip the cream right out of the fridge? Thanks so much.

By: Ron Metcoff

Ron Metcoff — Sat, 06 May 2023 18:57:40 +0000

Great cake