White Layer Cake
|Margarine||1⁄2 Cup (8 tbs), softened (Acceptable)|
|Vanilla extract||1 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Cake flour||2 1⁄2 Cup (40 tbs), sifted|
|Baking powder||1 1⁄2 Teaspoon|
|Low fat buttermilk||1 1⁄3 Cup (21.33 tbs)|
|Egg whites||4 (At Room Temperature)|
|Sugar||1⁄4 Cup (4 tbs)|
|Frosting||1 Cup (16 tbs) (Seven-Minute, Flavored)|
Preheat oven to 350° F.
Line two 9-inch cake pans with wax paper.
In a large mixing bowl, cream together margarine, vanilla extract, almond extract and 1 1/4 cups sugar.
In another bowl, sift together flour and baking powder.
Add to creamed mixture alternately with the buttermilk, starting and ending with dry ingredients.
In a large mixing bowl, beat egg whites until foamy.
Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
Fold into batter.
Pour mixture into prepared cake pans.
Bake 30 minutes, or until done.
Cool 10 minutes, remove from pans and remove wax paper.
When cake is thoroughly cool, frost with a flavored Seven-Minute Frosting.
WHITE CAKE WITH LEMON FROSTING Spread lemon pudding between the layers and frost the cake with Lemon-Flavored Seven-Minute Frosting.