Boston Favorite Cake
Buttery and fluffy Boston cake, everyone loves it!
Yield
16 servingsPrep
15 minCook
35 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
butter, unsalted
|
|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
seperated |
|
| 3 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 5 | teaspoons |
baking powder
|
|
| 1 | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
butter, unsalted
|
|
| 473 | ml |
sugar
|
|
| 4 | large |
eggs
seperated |
|
| 828 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 25 | ml |
baking powder
|
|
| 237 | ml |
milk
|
|
Directions
Preheat oven to 350℉ (180℃) .
Butter and lightly flour two 8" round cake pans.
Cream the butter until softened and slowly add the sugar, beating until light.
Add the egg yolks and vanilla and beat to blend well.
Sift the flour, baking powder, and salt onto a piece of waxed paper.
Alternately blend the dry ingredients and the milk into the butter mixture in three stages.
Beat until smooth. In a separate bowl, beat the egg whites until stiff but not dry.
Stir a third of the whites into the cake batter and gently fold in the remaining.
Transfer into cake pans.
Bake for 30 to 35 minutes, or until a straw inserted in the center of the cake comes out dry.
Cool in pans for 20 to 30 minutes on wire rack.
Transfer the cake onto wire rack from the pans and let cool completely.
