Old-Fashioned Whipped Cream Cake Is A Forever Favorite

Prepare oven and tube pan:

Preheat oven to 350°F. Coat a 10-inch tube pan with baking spray (or coat with regular cooking spray and dust with flour).

Combine dry ingredients:

Whisk together flour, baking powder, and salt in a medium bowl; set aside.

Whip the cream:

Place cream in a large bowl. Fit an electric mixer with a whisk attachment and beat the cream at medium-high speed until stiff peaks form, 2 to 3 minutes. If using a stand mixer, spoon whipped cream into a separate bowl.

Make batter:

Place sugar and eggs in a large bowl. Fit an electric mixer with a paddle attachment and beat at medium speed until fluffy, 2 to 3 minutes. Beat in extracts at low speed. Add flour mixture; beat at low speed until just combined. Fold in one-third of whipped cream until fully incorporated. Add remaining whipped cream and fold until fully incorporated.

Bake cake:

Spoon batter into prepared pan.

Bake at 350°F until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool in pan on a wire rack for 10 minutes.

Carefully invert cake on a plate, then invert again onto wire rack to cool completely.