Lane Cake Recipe
Ingredients
| Sifted cake flour | 3 Cup (48 tbs) | |
| Baking powder | 3 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Butter | 1 Cup (16 tbs) | |
| Vanilla extract | 1 Tablespoon | |
| Sugar | 1 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Egg whites | 6 (About 0.75 Cup) | |
| Sugar | 3⁄4 Cup (12 tbs) | |
| White frosting | 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed) |
Nutrition Facts
Serving size: Complete recipe
Calories 5887 Calories from Fat 1945
% Daily Value*
Total Fat 221 g339.5%
Saturated Fat 125.3 g626.6%
Trans Fat 0 g
Cholesterol 506.4 mg168.8%
Sodium 4816.8 mg200.7%
Total Carbohydrates 789 g263%
Dietary Fiber 6.4 g25.6%
Sugars 481.4 g
Protein 181 g362.2%
Vitamin A 117.1% Vitamin C
Calcium 158.5% Iron 165.8%
*Based on a 2000 Calorie diet
Directions
Cream butter with extract.
Add 1 cup sugar gradually, creaming well.
Beating only until smooth after each addition, alternately add dry ingredients in fourths and milk in thirds to creamed mixture.
Beat egg whites until frothy.
Add 3/4 cup sugar gradually, continuing to beat until stiff peaks are formed.
Gently fold meringue into batter just until blended.
Turn into 2 prepared 9-inch layer cake pans and spread evenly to edges.
Bake at 350°F about 30 minutes, or until cake tests done.
Cool and remove from pans as directed for butter-type cakes.
Fill and frost cake.
Chef
