Lady Baltimore Cake

A beautifully presented cake from another time. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 40 mins
• Serves: 12-15

Ingredients

• 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)

Directions

1. Preheat oven to 350F; grease three 9" layer cake pans, line with waxed paper and grease paper.
2. Beat egg whites stiffly; fold in rose water and set to the side.
3. Cream butter and sugar together in another bowl until fluffy.
4. Sift baking powder and flour together.
5. Add flour and milk alternately to the creamed mixture, beating vigorously each time.
6. Fold in stiffly beaten egg whites; pour evenly into prepared pans and bake for 25 minutes.
7. Cool slightly in pans; turn out onto cooling racks and peel waxed paper carefully from cakes.
8. Fill and frost with Lady Baltimore frosting/filling.