Heavenly White Cake recipe

15 servings

2 3/4 cups sifted cake flour

4 teaspoons baking powder

3/4 teaspoon salt

4 egg whites

1 1/2 cups white sugar

3/4 cup butter

1 cup milk

1 teaspoon vanilla extract

1 teaspoon almond extract

Measure sifted flour, baking powder, and salt; sift together three times.

In a mixing bowl, beat egg whites until foamy.

Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.

Cream butter or margarine.

Gradually add remaining 1 cup sugar, and cream together until light and fluffy.

Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth.

Mix in flavorings.

Add meringue, and beat thoroughly into batter.

Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.

Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.

Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling.

This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.