Old Fashioned Whipped Cream Cake | Farmhouse Cooking

Ingredients:
4 eggs
2 cups sugar
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup heavy whipping cream

Directions:
Preheat oven to 325 degrees F. Grease a 9x13 rectangular baking sheet with cooking spray; set aside.
Beat the heavy whipping cream with a mixer until stiff peaks form. Set aside. Meanwhile, cream together the eggs, sugar, and vanilla with the mixer in another large bowl until pale and fluffy, about 2 minutes. Add in the flour, baking powder, and salt until well blended. Fold in the whipped cream gently until no streaks of whipped cream remain. Pour into the prepared baking pan.
Bake for approximately 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely before cutting. Dust with powdered sugar and serve with more whipped cream!

Biscuit Recipe:
2 cups self-rising flour
6 TB unsalted butter (cold)
1 to 2 cups buttermilk, you may need more or less depending on the thickness of your buttermilk. NOTE: This time I just used regular milk. 😁👍

Directions:
Preheat oven to 350°
Combine all ingredients and mix by hand, using a little flour to keep it from sticking to your hands too much. Pinch of pieces a little bigger than a golf ball and roll into ball shape. Pat in extra flour and press slightly onto baking pan.
Bake in preheated oven for 10-15 minutes, until bottoms of biscuits are browned. Brown the tops and spread with butter!