Prep 15 mins
Cook 25 mins
A beautifully presented cake from another time. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1⁄2 cup butter (no susbstitutions)
- 2 cups sugar
- 2 cups cake flour, sifted (all-purpose is fine if you don't have cake flour)
- 1⁄2 cup evaporated milk, diluted with
- 1⁄2 cup water
- 6 teaspoons baking powder
- 7 egg whites
- 1⁄2 teaspoon rose water (orange extract is nice, too)
- lady baltimore frosting (Lady Baltimore Filling and Icing)
- Preheat oven to 350F; grease three 9" layer cake pans, line with waxed paper and grease paper.
- Beat egg whites stiffly; fold in rose water and set to the side.
- Cream butter and sugar together in another bowl until fluffy.
- Sift baking powder and flour together.
- Add flour and milk alternately to the creamed mixture, beating vigorously each time.
- Fold in stiffly beaten egg whites; pour evenly into prepared pans and bake for 25 minutes.
- Cool slightly in pans; turn out onto cooling racks and peel waxed paper carefully from cakes.
- Fill and frost with Lady Baltimore frosting/filling.