What could be better than a freshly baked slice of a rich, moist layer cake with fluffy white frosting. Too difficult to make without a box mix….don’t sell yourself short.
Ingredients:
- 1 Cup Milk
- 3 Cups Flour (soft white)
- 3/4 Cup Butter
- 4 Eggs (separated)
- 4 teaspoons Baking Powder
- 2 Cups Sugar
- 1/4 teaspoon Salt
- 1/2 teaspoon Flavoring
Cream butter well. Add sugar gradually. Beat egg yolks until thick and add to creamed sugar and butter. Sift together dry ingredients. Add dry ingredients and milk alternately. Beat or stir butter inly enough to make smooth. Add flavoring. Fold in stiffly beaten egg whites.
Cake pans should be greased or lined with heavy oil paper and should be filled two thirds full, the batter being spread a little to the sides to prevent the cakes rounding in the center.
Bake at 375 to 400 degrees 20 to 30 minutes. The temperature for cake-baking may be even throughout, or it may be a rising temperature. It is safest not to allow the temperature to reach highest point given.
WHITE FROSTING
- 1 Cup Sugar
- 1/3 Cup Water
- 1/8 teaspoon Cream of Tartar
- A Few Grains Salt
- 1 Egg White (beaten stiff but not dry)
- 1 teaspoon Lemon Juice
Dissolve sugar in water and cook with cream of tartar and salt to thread stage. Slowly add syrup to egg white beating constantly. Beat in flavoring and beat until thick enough to spread. Frost cake when it is completely cooled