Whipped Cream Layer Cake

I’ve always been fascinated by this cake recipe, which derives some of its tenderness and lightness from the butterfat and air in whipped cream. One of the times I was fortunate to visit James Beard in the mid-1970s, he recounted that someone had just submitted a recipe to a cake contest he was judging that was “little more than some sweetened whipped cream, a couple of eggs, and some flour.” He had loved the cake, but felt it lacked complexity (of preparation) and therefore could not be a