Mother Ann's Birthday Cake
|Sugar||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Sifted cake flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Peach preserves||12 Ounce (1 Jar)|
|Lemon butter frosting||1 Cup (16 tbs) (Adjust Quantity As Needed)|
In a bowl cream the sugar and butter till light and fluffy.
Add egg yolks and vanilla; beat well.
Sift together the cake flour, baking powder, and salt; add to creamed mixture alternately with milk, beating well after each addition.
Beat egg whites till stiff peaks form; fold into batter.
Turn into 2 greased and floured 8 x 1 1/2-inch round baking pans.
Bake at 350° for 30 to 35 minutes.
Split each layer in half.
Spread three of the halves with preserves; stack and top with remaining half.
Frost top and sides of cake with Lemon-Butter Frosting.