It’s whipped cream cake season, judging by the number of readers looking for the Bullwinkel’s Bakery recipe.
As fans of the dessert know, the Bullwinkels started peddling their baked goods in Charleston in 1929. Their bake shop at Rutledge Avenue and Cannon Street closed back in 1974, but George Bullwinkel joined the pastry team at the Meeting Street Piggly Wiggly, making whipped cream cakes until 1998. He died the following year at the age of 87.
During the holidays, Bullwinkel made about 1000 cakes. Here’s the recipe he used:
Mr. Bullwinkel’s Whipped Cream Cake
2 cups and 2 tablespoons granulated sugar
2 whole eggs
4 egg yolks
1/2 cup skim milk
Dash of vanilla
3/4 teaspoon baking powder
3 cups cake flour
3/4 teaspoon salt
1-1/2 quarts whipping cream
3/4 cup powdered sugar, sifted
Cook’s note: 1 cup equals 8 ounces and 2 tablespoons equal 1 ounce.
Mix granulated sugar, eggs, yolks, milk and a dash of vanilla in mixing bowl. Beat at second speed for 45 minutes. (Yes! 45 minutes.)
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.
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. Stack layers and garnish with a few cherries on top. Serves 12 to 16.