This recipe can be easily halved or doubled, and bakes up well as cupcakes or layers. The whipping cream eliminates the need for butter or oil and helps make the recipe quick to mix up.
Preheat oven to 350 degrees F / 176 degrees C. Grease a 9x9 inch / 23x23 cm baking pan and line the bottom with parchment or wax paper.
Stir together flour, sugar, baking powder and salt in mixing bowl until thoroughly blended.
Add cream, eggs and vanilla and whisk or stir until no dry streaks of flour remain. The batter will be stiff.
Spread into prepared pan and bake for 50-60 minutes, or until cake is lightly browned and a toothpick inserted into the center comes out clean. Let cool for 5 minutes, then remove from pan and cool on a wire rack.
Cupcakes: Recipe will make 12-15 cupcakes. Bake at 350 degrees F / 176 degrees C for 25-30 minutes or until lightly browned and a toothpick inserted in center comes out clean.