My mom scoured her cookbooks to come up with an IC-friendly birthday cake for me. Here’s what she came up with.

Yellow whipped cream cake
1 ½ cups chilled whipping cream
3 eggs (1/2 to 2/3 cup)
1 ½ tsp vanilla
2 ¼ c Softasilk Cake Flour or 2 cups Gold Medal Flour (if using self-rising flour, omit baking powder and salt)
1 ½ cups sugar
2 tsp baking powder
½ tsp salt

Heat oven to 350°. Grease and flour baking pan (13x9x2” or two round layer pans 8 or 9 x 1 ½”).

In chilled bowl, beat cream until stiff.

In another bowl, beat eggs until thick and lemon colored. Fold eggs and vanilla into whipped cream.

In a separate bowl, stir together remaining ingredients; fold gently into cream-egg mixture until blended. Pour into pan(s).

Bake oblong about 45 minutes (layers 30-35 minutes) or until toothpick inserted in center comes out clean. Cool.

White mountain frosting (turns out like marshmallow fluff)
(Note: if making a layer cake, use 1 ½ x recipe)
½ cup sugar
¼ cup light corn syrup
2 Tbl water
2 egg whites (1/4 cup)
1 tsp vanilla

Combine sugar, corn syrup and water in small saucepan. Cover. Heat to rolling boil over medium heat. Remove cover and boil rapidly, without stirring, to 242° on candy thermometer (or until small amount of mixture spins a 6- to 8-inch thread when dropped from spoon).

As mixture boils, beat egg whites until stiff peaks form.

Pour hot syrup very slowly in a thin stream into the beaten egg whites, beating constantly on medium speed.

Beat on high speed until stiff peaks form. Add vanilla at last minute of beating.

(‘Translation’ for some of the baking terms:

The whipping cream will be ‘stiff’ when it’s thick and not liquid-y, and its shape holds.

To make a ‘thread’ with the mixture, dip in a spoon and let the mix drip back in the pan. If the drops hang off the spoon without falling off, that’s a thread. As the mix gets closer to being done, the ‘threads’ will get longer.

‘Stiff peaks’ are visible when you pull the spoon (or beater) out of the mix, and it forms an icicle-like shape, which doesn’t ooze back into the mix.)