Many Christians in many evangelical churches these days are confessionally challenged in that they are either cynical, critical, or altogether skeptical of all things confessional — confessional documents, confessional churches, and confessional Christians. We might hear confessionally challenged Christians say things, such as “My only creed is Christ” or “I don’t need theology, just give me Jesus” or “Confessions divide, Christ unites.” Such Christians are actually under the impression that their churches don’t have confessions, when in truth every church has a confession, though it may not be written down and though it may constantly change according to the whims and fancies of the pastor. They have been somehow deceived into thinking that all of the various historic Reformed confessions only serve to divide the church of its unity and disarm the Bible of its authority. Nothing could be further from the truth, for what is so amazing about Reformed confessions in general is not how different they are from one another but how similar they are — how they each use biblical language in affirming the faith once delivered to the saints.

Burk Parsons

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cooking liv, Import	1	Servings

INGREDIENTS

12	tb	(1 1/2 sticks) unsalted butter, softened
1 1/2	c	Sugar
2	c	All purpose flour
2	ts	Baking powder
1/4	ts	Salt
6	lg	Egg whites (3/4 cup)
3/4	c	Milk
2	ts	Vanilla extract

INSTRUCTIONS

Set rack at the middle level in the oven and preheat to 350 degrees.
Butter the bottom of two 9-inch round or one 13 by 9 by 2-inch pan. Line
bottom with parchment or waxed paper.
In a large bowl, beat butter and sugar for about 5 minutes, until light and
fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg
whites, milk and vanilla extract. Add 1/3 of the flour mixture to the
butter mixture then add half the milk mixture. Continue to alternate
beginning and ending with flour mixture. Scape the bowl and beater often.
Pour the batter into prepared pan(s) and smooth top with metal spatula.
Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the
center emerges clean.
Cool in pan on rack for 5 minutes, then turn out onto a rack, remove paper
and let cool completely.
Note: For a classic yellow cake- Substitute 3 large eggs and 1 yolk for the
egg whites.
Recipe by: Cooking Live Show #CL8876 Posted to MC-Recipe Digest V1 #606 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on May 12, 1997

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