|
|
Scratch White Layer CakeCakes, Cookies & Candy
Add to Recipe Box
|
|
|
Submitted by Alberta (Bert) LeBlanc
Kaplan, LA
on Tuesday, May 28, 2002
|
 MacGourmet users, drag image to your MacGourmet recipe box.
|
|
|
| Makes: | 8 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 25 minutes |
| Ready In: | 45 minutes |
|
Just like Grandma use to make. |
| |
| Ingredients |
| 2 2/3 cup sifted cake flour |
3 tsp baking powder |
| 1/2 tsp salt |
1/4 cup softened butter |
| 1 1/2 cup sugar |
5 egg yolks |
| 1 tsp vanilla extract |
1 cup milk |
| 5 egg whites |
1/2 tsp cream of tartar |
|
| | | Directions | Preheat oven to 350degrees, positioning rack in center of oven.
Grease 2 (9") round cake pans; line with wax or parchment paper; grease again; dust with flour.
Sift together the flour, baking powder & salt; set aside.
In a large bowl, using an electric mixer, cream butter until light; add sugar, a little at a time, beating until the mixture is light & fluffy. At this point gradually add egg yolks, beating until mixture has consistency of lightly whipped cream. Stir in vanilla.
Using a spatula, alternately stir in dry ingredients & milk; beginning and ending with the dry ingredients, blending well after each addition.
In another bowl beat egg whites with clean beaters, until frothy; add cream of tartar & beat until whites stand in stiff, moist, shiny peaks. Fold one third of the egg whites into cake batter, then fold in the remaining egg whites. Pour the batter in prepared cake pans, dividing equally.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Remove pans to wire racks, cooling for 10 minutes. Run the tip of a sharp knife between cake & pan to loosen. Invert pans onto other racks; gently peeling off wax paper. Place paper loosely on layers & invert onto other rack to finish cooling.
Fill & frost with your favorite frosting.
|
|
|
| |
| |  Printer-friendly Page
 Send this Recipe to a Friend |
| |
|
|
