White Cake

This is from Margaret’s collection of old LeRoux family recipes. Try it with Brown Sugar Nut Filling or the lemon filling from Mom’s Lemon Meringue Pie recipe and frost with Boiled Frosting or White Fluffy Frosting.

1/2 cup butter

1 cup sugar, divided

1 tsp. almond flavoring (you can substitute 1/4 tsp. nutmeg)

1 cup milk

3 tsp. baking powder

2 1/2 cups cake flour (not regular flour)

3 eggs, separated—use only the whites

Add flavoring to milk; sift flour and baking powder (and nutmeg, if using) together. Cream butter and 1/2 cup sugar in large bowl of mixer until light and fluffy. Add milk and flavoring mixture alternating with flour mixture. Beat egg whites separately till foamy, gradually adding the other 1/2 cup sugar; keep beating till stiff peaks form. Fold egg white mixture into cake batter. Pour batter into two 8 or 9 inch layer pans that have been buttered and floured. Bake at 350 for 30-35 minutes. Test after 30 minutes with a toothpick in the center. If it comes out clean or even with a few crumbs, cake is done. You could bake this in a 9 x 13 inch pan instead.