White Layer Cake

2-2/3 C. Sifted cake flour............................1 t. vanilla extract

3 t. baking powder......................................1 C. milk

1/2 t. salt.....................................................5 egg whites

1/4 C. butter, softened................................1/2 t. cream of tartar

1-1/2 C sugar.............................................7-minute frosting (recipe follows)

5 egg yolks

1- Position rack at center of oven; preheat to 350°. Grease 2 (9") round cake pans; line with waxed paper; grease again; dust with flour.

2- On a sheet of waxed paper, sift together flour, baking powder & salt; set aside.

3- In a large bowl, using an electric mixer, cream butter till light & smooth. Add sugar in several additions, beating till mixture is light & fluffy. Gradually add egg yolks, beating till mixture has the consistency of lightly whipped cream. Stir in vanilla.

4- Using a large rubber spatula, alternately stir in dry ingredients & milk- beginning & ending with dry ingredients- and blending well after each addition.

4- In a separate bowl, and using clean beaters, beat egg whites till frothy; add cream of tartar & beat until whites stand in stiff, moist, shiny peaks. Fold one third of the whites into cake batter; then fold in the remaining whites. Pour batter into prepared pans, dividing equally.

6- Bake 20 to 25 minutes, or until pick inserted near center of cakes comes out clean. Remove pans to wire racks, and cool for 10 minutes. Run the tip of a sharp knife between cake & pan to loosen. Invert pans onto other racks; gently peel off waxed paper. Place paper loosely on layers & invert onto other rack to finish cooling.

7- Fill & Frost with 7-minute frosting (or your frosting of choice).

Yield: One 9-inch, 2 layer cake.  

Seven-Minute Frosting

3 egg whites............................1/8 t. cream of tartar

1-1/2 C. sugar........................2 t. light corn syrup

1/4 C. water...........................2 t. vanilla

pinch salt

1- n the top part of a double boiler, combine egg whites, sugar, water, salt cream of tartar & corn syrup; beat with an hand-held electric mixer until blended (about 1 minute).

2- Place over boiling water, beating constantly for 7 minutes, or until soft peaks form when beaters are slowly lifted.

3- Remove pan from boiling water; add vanilla & continue beating until frosting is cool & thick enough to spread (about 7 minutes).

Yield: Enough to fill & frost an 8- or 9-inch 2-layer cake, or to frost a 10" tube cake, or a 9x13" sheet cake.

Please Note: This frosting will not stand up to humidity well. Use on drier days. 

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