Light White Cake
|Soft butter||2⁄3 Cup (10.67 tbs)|
|Sorbitol||3⁄4 Cup (12 tbs)|
|Vanilla flavoring||1 1⁄2 Teaspoon (Clear)|
|Almond extract||1⁄2 Teaspoon|
|Sifted cake flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Skim milk||2⁄3 Cup (10.67 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
Cream butter until light and fluffy.
Add sorbitol gradually, beating constantly.
Continue beating until mixture is light and fluffy.
Beat in vanilla flavoring and almond extract.
Combine cake flour and baking powder in sifter.
Sift a fourth of the flour mixture over the creamed butter, and then beat thoroughly.
Add a third of the skim milk, and then beat thoroughly.
Add flour mixture and milk alternately, as stated above, beating thoroughly after each addition, Now beat egg whites until frothy.
Add salt and cream of tartar.
Beat until stiff peaks form.
Fold egg whites into batter.
Pour batter into two 9 in. (23 cm) pans.
Each pan should be greased and lined on the bottom with greased waxed paper.
Bake at 375°F (190°C) for 25 to 30 minutes or until done.
Cool in pans for 5 minutes.
Transfer to racks, peel off paper, and cool completely.