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Snowy White Cake

Yield:

2 9-inch layers

Ingredients

  • 2 1/2 cups - sifted Presto
  • 1 1/2 cups - granulated sugar
  • 1/2 cup - unsalted butter, softened
  • 1 cup plus 2 tablespoons - milk
  • 3 - egg whites
  • 1 1/2 teaspoons - vanilla extract
  • 1/4 teaspoon - almond extract

Directions

  1. Sift Presto with sugar.
  2. Stir butter to soften.
  3. Add flour mixture and milk. Mix until all flour is moistened. Then beat 2 minutes at medium speed of electric mixer. Add egg whites and flavoring; beat 1 minute longer with mixer.
  4. Baking: Pour batter into 2 greased and floured 8-inch layer pans.
  5. Bake at 350° for about 30 minutes or until cake tester comes out clean.
  6. Cool cakes in pans for 10 minutes. Remove from pans and finish cooling on racks.

Alternate Baking Pans:

One 13x9 inch pan for approximately 30 minutes.

Two 9-inch layer pans for approximately 25 minutes.

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