2 1/4 cups cake flour (not self-rising)
1 tablespoon baking powder
3/4 teaspoon salt
1 1/4 cups sugar
3 large eggs
1 1/2 cups heavy or whipping cream
2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Grease three 8-inch or two 9-inch round cake pans. Line bottoms with waxed paper; grease paper. Dust pans with flour.
On waxed paper, combine flour, baking powder, and salt; set aside.
In large bowl, with mixer at low speed, blend sugar and eggs. Increase speed to high; beat 10 minutes or until egg mixture is pale yellow and tripled in volume. Reduce speed to low; beat in cream and vanilla. Increase speed to medium-high; beat 10 minutes or until egg mixture is pale yellow and tripled in volume. Reduce speed to low; beat in cream and vanilla. Increase speed to medium-high; beat 5 minutes or until mixture becomes foamy and thickens slightly. Reduce speed to low; gradually beat in flour mixture, until batter is smooth.
Pour batter into pans. Bake 16 to 18 minutes for 8-inch layers or 20 to 25 minutes for 9-inch layers, until toothpick inserted in center of each cake comes out clean.
Cool cakes in pans on wire racks 10 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto wire racks to cool completely; discard waxed paper. Makes three 8-inch or two 9-inch layers.
