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Southern Heirloom Cake

This tried and true yellow cake from Camille Glenn's The Heritage of Southern Cooking can stand up to any occasion.

Category:  CAKES and PIES  - 

Ingredients

For 10 Servings(s) ()

Recipe

  • 2 cup(s) sugar
  • 1 cup(s) butter, cut into pieces
  • 4 large eggs, separated
  • 2.67 cup(s) all-purpose flour
  • 2 teaspoon(s) baking powder
  • 0.5 teaspoon(s) salt
  • 1 cup(s) milk, cream or sour cream
  • 2 teaspoon(s) vanilla extract

Southern Heirloom Cake Directions

Pre-heat oven at 350.

Grease and dust with flour pan or pans of choice. Camille Glenn recommends 2 9-inch cake pans or one 8-inch springform pan or an 8 x 12-inch rectangular pan.

Cream butter and sugar thoroughly. Add the egg yolks and beat until the batter is smooth and looks like mayonnaise.

Combine the flour with the baking powder and salt and sift. Fold into the egg batter alternating with the milk or cream.

Beat the egg whites until stiff. Fold them into the batter. Add the vanilla.

Fill the pan or pans not more than three-quarters full. Place in oven on middle shelf and bake until the cake springs back when lightly touched, about 35 minutes. Timing varies with size of pans.

Let cake sit for 5 minutes and then remove it from the pan.

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