Vanilla Cake

This cake is different from other cakes, because it doesn't have any butter! The fat comes from heavy cream. Kind of like the cream biscuit recipe. However, this cake require some time to make, but it is worth it. The texture of this cake is light, fluffy, and very moist. The flavor isn't too overwhelming, but is sweet and pleasant. Serves 14-18 people.
 Ingredients:
2 Cups granulated sugar
3 Cups cake flour (use for sure!)
1/2 teaspoon table salt
4 teaspoons baking powder
2 Cups heavy cream
2 teaspoons pure vanilla extract

1.  Place a stand mixer bowl and the wire whisk attachment in the freezer. (I'm referring to a Kitchen Aid Stand mixer, or another brand similar.)
2. Center a rack in an oven and preheat the oven to 350 degrees F.  Grease two 9-inch cake pans or three 8-inch cake pan with nonstick vegetable spray, and line the bottoms with nonstick parchment paper.
3. In one small bowl, measure out your sugar. In a medium bowl, dry whisk your flour, salt, and baking powder together. In a third bowl, beat your eggs with a handheld mixer until thick.
4. Remove the mixing bowl and whisk attachment from the freezer. Add the cream to the bowl and whip on medium-high, for about 2-3 minuets, or until it's as thick as Cool Whip. Slow the mixer down to medium and add the beaten eggs. Return to medium-high speed and whip until the mixture is slightly foamy.
5. Slow the mixer down to medium and gradually add the sugar and then the vanilla extract. Stop the mixer. Remove your whisk attachment to the paddle attachment. Scrape down the bowl using a rubber spatula.
6. With the mixer on medium speed, gradually add the flour mixture. Mix until combined. Stir the batter with the rubber spatula, and pour batter into prepared pans. Make things as even as possible.
7. Bake the cakes 20-25 minutes, or until a toothpick inserted in the center comes out clean. Once cakes are down let them cool for 10 minutes in the pans on wire racks. After that, unmold the cakes and let them cool completely before frosting.

From All Cakes Considered by Melissa Gray