Sweet Cream Cake

2 eggs
1 cup sugar
1 2/3 cup sifted all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup heavy cream (35% butterfat)
1 teaspoon vanilla

Beat eggs until thick and lemon colored; gradually beat in sugar. Sift
together the dry ingredients. Stir in sifted dry ingredients alternately
with the cream and vanilla. Beat well.
Spread batter in 2 greased and floured round 8-inch cake pans.
Bake at 350 for 25 to 30 minutes, or until a wooden pick or cake tester
inserted in center comes out clean.


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