Classic Lady Baltimore Cake
|Cake flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Butter/Other shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
Sift flour, measure, and resift 3 times with baking powder and salt.
Cream butter thoroughly, add sugar slowly, and continue creaming until smooth and fluffy.
Stir in vanilla.
Add sifted dry ingredients alternately with milk in 4 or 5 portions, beginning and ending with flour and beating thoroughly after each addition.
Fold in stiffly beaten egg whites.
Turn batter into two 8-inch layer cake pans lined with thin, plain paper in bottom.
Bake in a moderate oven (375° F.) about 25 minutes, or until cake is springy when lightly pressed with finger tips.
Allow to cool in pans 5 minutes, then turn out onto cake racks and cool thoroughly.
Frost with Baltimore Icing.