Prep 20 mins
Cook 30 mins
Frost this lovely vanilla cake with the icing of your choice. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 2⁄3 cup butter
- 1 3⁄4 cups sugar
- 4 eggs, separated
- 3 1⁄4 cups flour
- 5 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- Line 3 9" cake pans with parchment or waxed paper and preheat oven to 350°F.
- Sift dry ingredients together.
- Cream butter and1 cup of the sugar together until light and fluffy.
- Beat egg whites to stiff peaks.
- Beat egg yolks with remaining sugar and add to butter mixture.
- Add dry ingredients to batter alternately with the milk; beat thoroughly.
- Add the vanilla and fold in the egg whites.
- Pour into prepared pans and bake for 30 minutes or until cakes test done.
Honestly I had a hard time deciding between a 4 and a 5 on this recipe as the cake is much denser than I usually prefer but with that said to make three layers and have them stand up to the weight and cutting this cake is perfectly dense. I do LOVE that it is not overly sweet in flavor. One suggestion is cutting back the baking time...I know ovens vary but even with me reducing the heat to 340 (due to dark pans) and baking 25 minutes this cake was still a bit overdone so my suggestion is to just watch the time and test your cakes after 20 minutes or so. Make sure you use parchment and if you use just a circle in the bottom make sure to grease/spray the sides as being a denser cake it needs to have a bit to easily remove from the pans. Overall a great cake and worth the extra effort to make one from scratch. Made for All You Can Cook Buffet.