Mother Ann's Birthday Cake
|All purpose flour||3 Cup (48 tbs), sifted|
|Milk||1 Cup (16 tbs)|
|Cornstarch||1⁄2 Cup (8 tbs)|
|Baking powder||1 Tablespoon|
|Peach jam||3 Tablespoon|
|White frosting/Butter cream frosting||1⁄2 Cup (8 tbs)|
|Butter||1 Cup (16 tbs)|
|Mountain frosting||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
Sift together flour, cornstarch, baking powder, and salt.
Cream butter until soft, then add sugar, a little at a time, and continue working until mixture is as smooth as possible.
Add flour combination and milk alternately, beginning and ending with flour.
Stir in vanilla, then fold in stiffly beaten egg whites very gently and thoroughly.
Pour into 3 well greased and lightly floured 9 inch cake pans.
Bake in a preheated 350° oven for 25 to 30 minutes or until cake pulls away from sides of pan.
Let stand several minutes before turning out onto cake racks.
When cold, spread peach jam between layers and frost sides and top.