| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Katesmith |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Cake flour; sifted |
| 3 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 2/3 |
c |
Butter; or shortening |
| 1 3/4 |
c |
Sugar |
| 5 |
|
Egg whites; unbeaten |
| 1 |
c |
Milk |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
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 egg whites, one at a time, beating
very thoroughly after each. Add flour, alternately with milk, a small
amount at a time, beating after each addition until smooth. Add vanilla.
Bake in 2 greased deep 9 inch layer pans, in a moderate oven 375 deg. 25
minutes, or until done.
Spread Boiled Frosting (see recipe) between layers and on top and sides of
cake, making deep swirls in the frosting around the top edge of the cake,
but smooth frosting in the center. Sprinkle tiny colored candies in swirls
of frosting around edge of cake. Write "Happy Birthday" in the center, with
tinted frosting. Or sprinkle with coconut while frosting is still soft.
Tiny silver drag'ees may also be used for decorating instead of the colored
candies. Kate Smith Collection 1940 Published by General Foods Corp.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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