This cake is so moist and sweet (and definitely not low-fat!). It’s so versatile: makes an excellent cinnamon cake, strawberry shortcake, trifle layers, Boston cream pie, layer cakes and more. And freezes well!
- 2 cups flour
- 2 cups sugar
- 2 heaping teaspoons baking powder
- 1/4 lb butter (1 stick)
- 1 cup milk (2% preferred)
- 2 tbsp vanilla extract
- 5 large eggs, separated
- Beat egg whites till stiff
- Incorporate 1/4 cup sugar into whites
- In separate bowl, beat the egg yolks
- Add the rest of the sugar and the vanilla
- Fold egg whites into yolk mixture
- Add the flour and baking powder, slowly
- In the meantime, heat milk and butter until butter is melted and mixture is hot but not boiling.
- Pour the milk + butter into the batter and stir to blend.
- Pour into two 9″ round pans or two small square pans or 1 9×12 rectangular pan.
- Cook at 350* for about 25 minutes when a toothpick comes out clean. Do not overbake!
The icing we had on the cake for Mother’s Day was fabulous. Very wet yet not too sweet. My grandmother recited this recipe from memory, and says to just play with the proportions to get the consistency you need.
- 1 stick butter, softened
- 1.5 cups of powdered sugar plus more as needed
- 1 tbsp vanilla
- 2-3 tbsp milk
- Mix butter and sugar until well blended.
- Add vanilla
- Add 2-3 tbsp milk until blended
- Add more sugar as needed to get your favorite consistency