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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Frost this lovely vanilla cake with the icing of your choice. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
2/3 cup butter |
1 3/4 cups sugar |
4 eggs, separated |
3 1/4 cups flour |
5 teaspoons baking powder |
1/2 teaspoon salt |
1 cup milk |
1 teaspoon vanilla extract |
Directions:
1. Line 3 9 cake pans with parchment or waxed paper and preheat oven to 350°F.
2. Sift dry ingredients together.
3. Cream butter and1 cup of the sugar together until light and fluffy.
4. Beat egg whites to stiff peaks.
5. Beat egg yolks with remaining sugar and add to butter mixture.
6. Add dry ingredients to batter alternately with the milk; beat thoroughly.
7. Add the vanilla and fold in the egg whites.
8. Pour into prepared pans and bake for 30 minutes or until cakes test done.
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