Rose Cream Cake
|Egg whites||10 , beaten|
|Butter||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Baking powder||4 Teaspoon (2 Heaping Teaspoons)|
|Sugar||3 Cup (48 tbs)|
|Flour||4 Cup (64 tbs)|
|Vanilla flavoring||To Taste|
|Vegetable coloring||4 Drop (Enough To Make Batter Delicate Pink)|
Mix all ingredients as for regular cake, except egg whites (fold in last).
Bake in milk pans [similar to layer-cake pans].
Frost with boiled icing.