My Mom used to make this and Lordy, was it ever good! Even better when she made it into cupcakes with sprinkles! But the best thing about this cake is its versatility. You can change out frostings, add to the cake itself or just use it to make simple cake pops! I can remember my Mom making this for last-minute church occasions or if she was called on to take food to someone's home.
It was something she said she could whip up without even thinking about it! Lordy, I would have to do some serious thinking to get it right but she did it without losing a step!
Oh, and one more thing- you can flavor this cake any way you like! Or add a few drops of coloring. A friend of mine divides the batter and "marbles" the cake with different colors. The choice is all up to you and your creativity!
- 1 cup softened butter (unsalted)
- 1.5 cups sugar
- 1.5 cups CAKE FLOUR
- 4 tsp baking powder
- 1/2 tsp salt
- 6 large egg whites, room temperature
- 1.5 cups room temperature whole milk
- Set the oven to 350
- Cream your butter and sugar together.
- Add in the whites and cream more
- Sift together the flour, baking powder, and salt.
- Add in batches, alternating dry with the milk, into the egg mixture.
- Bake for 30 minutes or until a toothpick inserted in the middle comes out smooth.