LindsayDirections Preheat the oven to 375 degrees F (190 degrees C). Grease two 8-inch round cake pans.**Cream butter and sugar until light and fluffy. Sift flour with baking powder and salt, and add to creamed mixture alternately with milk. Beat well. Stir in vanilla.**In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans.**Bake in preheated oven until cake springs back when lightly touched with a finger and a toothpick inserted in the center comes out clean, about 25 minutes.**Allow to cool in pans for 10 minutes, then invert onto a wire rack to cool completely. Cover with white butter icing, and decorate as desired.**
Bridal Shower Cake Recipe
Ingredients
butter,white sugar,flour,baking powder,salt,milk,vanilla,egg
Directions Preheat the oven to 375 degrees F (190 degrees C). Grease two 8-inch round cake pans.**Cream butter and sugar until light and fluffy. Sift flour with baking powder and salt, and add to creamed mixture alternately with milk. Beat well. Stir in vanilla.**In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans.**Bake in preheated oven until cake springs back when lightly touched with a finger and a toothpick inserted in the center comes out clean, about 25 minutes.**Allow to cool in pans for 10 minutes, then invert onto a wire rack to cool completely. Cover with white butter icing, and decorate as desired.**
Directions Preheat the oven to 375 degrees F (190 degrees C). Grease two 8-inch round cake pans.**Cream butter and sugar until light and fluffy. Sift flour with baking powder and salt, and add to creamed mixture alternately with milk. Beat well. Stir in vanilla.**In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans.**Bake in preheated oven until cake springs back when lightly touched with a finger and a toothpick inserted in the center comes out clean, about 25 minutes.**Allow to cool in pans for 10 minutes, then invert onto a wire rack to cool completely. Cover with white butter icing, and decorate as desired.**
