White Cake Recipe
Ingredients
| Butter | 1 Cup (16 tbs) | |
| 8 egg whites or 4 whole eggs | ||
| Sugar | 2 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| Milk | 1 Cup (16 tbs) | |
| Flour | 3 Cup (16 tbs) | |
| Baking powder | 3 Teaspoon | |
| 1 teaspoon vanilla or lemon extract | ||
Directions
Have ingredients at room temperature.
Cream butter and sugar, adding sugar gradually.
Put eggs in 1 at a time, if using whole eggs.
If whites are used, beat separately, adding salt.
Beat stiffly, and set aside.
Sift flour 6 times, and measure after sifting.
Mix flour and milk alternately into the creamed mixture, adding some flour last.
If egg whites are used, fold in last.
Oil and flour 2 8-inch cake pans.
Bake at 350° for 45-60 minutes, or pour into loaf pans and bake at 325°.
Cream butter and sugar, adding sugar gradually.
Put eggs in 1 at a time, if using whole eggs.
If whites are used, beat separately, adding salt.
Beat stiffly, and set aside.
Sift flour 6 times, and measure after sifting.
Mix flour and milk alternately into the creamed mixture, adding some flour last.
If egg whites are used, fold in last.
Oil and flour 2 8-inch cake pans.
Bake at 350° for 45-60 minutes, or pour into loaf pans and bake at 325°.
Chef
