Lady Baltimore Cake
3 layer 9" cake, each layer 1 1/2" deep
1/2 cup butter or margarine, room temperature
1 1/2 cups granulated sugar
1 1/4 cup milk
3 cups cake flour
1/2 teaspoon salt
3 teaspoons baking powder
1 teaspoon vanilla extract
4 egg whites
Preheat oven to 325°F. Grease pan(s) using Pan Release.
Sift flour once, measure, add baking powder and salt and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Beat egg whites until they will hold up in moist peaks. Stir quickly but thoroughly into batter.
Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done, (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.
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