Mom's Lady Baltimore Cake
Mom's Lady Baltimore Cake recipe
Yield
18 servingsPrep
20 minCook
35 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or butter substitute |
|
| ¾ | cup |
water
|
|
| 4 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 ½ | cups |
cake flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 ⅞ | cups |
sugar
|
|
| 6 | large |
egg whites
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or butter substitute |
|
| 177 | ml |
water
|
|
| 2E+1 | ml |
baking powder
|
|
| 5 | ml |
vanilla extract
|
|
| 828 | ml |
cake flour
|
|
| 2.5 | ml |
salt
|
|
| 444 | ml |
sugar
|
|
| 6 | each |
egg whites
|
|
Directions
Cream butter. Add gradually sugar which has been sifted before measuring. Beat until smooth and creamy.
Sift flour, measure, and sift with baking powder and salt. Combine milk and water. Add alternately with dry ingredients to first mixture. Add flavorings. Fold in stiffly beaten egg whites.
Pour into well-oiled layer cake pans. Bake in moderate oven 375℉ (190℃) F about 35 minutes. Use fruit and nut filling between layers and a boiled icing for top and sides.
Let cool completely.
