Lady Baltimore Cake
|Sifted cake flour||3 Cup (48 tbs)|
|Baking powder||3 Teaspoon|
|Butter||1 Cup (16 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Milk||1 Cup (16 tbs)|
|Egg whites||6 (3/4 Cup)|
|Glaze||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Lady baltimore frosting||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Sift flour, baking powder, and salt together.
Cream butter with extract.
Add 3/4 cup sugar gradually, creaming well.
Beating only until smooth after each addition, alternately add dry ingredients in fourths and milk in thirds to creamed mixture.
Beat egg whites until frothy.
Add remaining 3/4 cup sugar gradually, continuing to beat until stiff peaks are formed.
Gently fold meringue into batter just until blended.
Turn into 2 prepared 9-inch layer cake pans and spread to edges.
Bake at 350Â°F about 30 minutes, or until cake tests done.
Cool and remove from pans as directed for butter-type cakes.
Immediately spread with hot glaze.
Fill and frost with Lady Baltimore Frosting.