Name: Classic White Cake
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

Worship is eminently practical because adoring and affectionate praise is what restores our sense of ultimate value. It exposes the worthless and temporary and tawdry stuff of this world. Worship energizes the heart to seek satisfaction in Jesus alone. In worship we are reminded that this world is fleeting and unworthy of our heart’s devotion. Worship connects our souls with the transcendent power of God and awakens in us appreciation for true beauty. It pulls back the veil of deception and exposes the ugliness of sin and Satan. Worship is a joyful rebuke of the world. When our hearts are riveted on Jesus everything else in life becomes so utterly unnecessary and we become far less demanding.

Sam Storms

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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