1-2-3-4 Cake
1 cup butter
2 cups granulated sugar
4 eggs
3 cups all-purpose flour (sifted, then measured)
1 teaspoon salt
3 teaspoons baking powder
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Preheat oven to 325 degrees F. Cream butter and sugar until very fluffy. Add
eggs one at a time, beating well after each addition. Sift flour, salt and
baking powder three times. Add flour and milk alternately to creamed mixture,
beating well after each addition. Add extracts. Divide evenly in three greased
and floured 9-inch cake pans. Bake until toothpick tester comes out clean
(approximately 25 to 30 minutes). Cool in pans for 5 to 10 minutes. Remove from
pans and cool on cake racks. If white layers are desired, substitute 6 egg
whites for whole eggs and solid shortening for butter. Beat whites until soft
peaks form and fold into cake batter LAST.
NOTE: For an especially velvety cake, use 2 duck eggs and 2 hen eggs instead of
4 hen eggs.
Robbie In
http://www.nancyskitchen.com