Snowy White Cake 1960

This is a moist close-texture white layer cake. originally came from magic baking powder cookbook.

Grease and flour 2 8 inch round cake pans.

Line bottoms with greased waxed paper.

Preheat oven 375 degrees.

Sift together the flour , baking powder , and salt.

Cream the butter , until fluffy and gradually add the sugar.

Continue beating until light and fluffy.

Combine the milk and vanilla together in a cup.

Beat the egg whites until foamy , then sprinkle the cream of tartar over and continue beating until stiff but not dry peaks form.

Add the flour mixture to the creamed mixture alternately with the milk , combining lightly until combined.

Fold in the stiff egg whites , folding until combined without deflating too much.

Pour into the pans equally , and evenly.

Bake 25 to 30 minutes , until a tester comes away clean.

Place onto wire racks for ten minutes , then turn out onto racks , and peel off paper.

unsifted all-purpose flour, baking powder, salt, butter, granulated sugar, whole milk, pure vanilla extract, egg whites, cream of tartar