Moon Cake Recipe
Ingredients
3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup butter or shortening, softened
2 cups sugar
1 cup milk
1 teaspoon vanilla extract
5 egg whites, stiffly beaten
Moonglow Lemon Frosting
Directions
Measure the sifted cake flour; add the baking powder and salt and sift 3 times.
Cream the butter and sugar in a mixing bowl until light and fluffy.
Add the sifted flour mixture to the creamed mixture alternately with the milk, a small amount at a time, mixing until smooth after each addition.
Mix in the vanilla.
Fold in the egg whites.
Pour the batter into 3 greased 9 inch cake pans.
Bake at 325 degrees for 15 minutes.
Turn oven temperature to 350 degrees and bake for 15 minutes longer.
Spread Moonglow Lemon Frosting between the layers and over the top and side of the cooled cake.
Cream the butter and sugar in a mixing bowl until light and fluffy.
Add the sifted flour mixture to the creamed mixture alternately with the milk, a small amount at a time, mixing until smooth after each addition.
Mix in the vanilla.
Fold in the egg whites.
Pour the batter into 3 greased 9 inch cake pans.
Bake at 325 degrees for 15 minutes.
Turn oven temperature to 350 degrees and bake for 15 minutes longer.
Spread Moonglow Lemon Frosting between the layers and over the top and side of the cooled cake.
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