Food plays such an important role in holiday traditions. In Charleston,
Bullwinkel’s Whipped Cream Cake has played a starring role in many a holiday feast, and Bullwinkel’s Bakery made these delicious cakes around the clock during the Thanksgiving and Christmas holidays. The bakery is now closed, but do try your hand at making your own!
2 cups and 2 tablespoons granulated sugar
2 whole eggs plus 4 egg yolks
1/2 cup skim milk
Dash of vanilla
Mix granulated sugar, eggs, yolks, milk and a dash of vanilla in mixing bowl.
Beat at second speed for 45 minutes. (Yes! 45 minutes.)
3/4 teaspoon baking powder
3 cups cake flour
3/4 teaspoon salt
Sift together baking powder, flour and salt. Add flour mixture to sugar mixture by hand and mix well. Spread in three 12-inch cake pans. Bake at 390 degrees for about 12 minutes. Cool.
1 quart whipping cream
3/4 cup powdered sugar, sifted.
Seedless raspberry jelly – 10 oz jar
Cook’s note: 1 cup equals 8 ounces and 2 tablespoons equal 1 ounce
Whip cream with mixer until stiff peaks form. Add powdered sugar and dash of vanilla. Spread raspberry jelly on the bottom and middle layer. Spread the whipped topping on the top of the three layers
For a great tutorial on how to make whipped cream, please visit