Bridal Shower Cake




  • 3/4 cup butter, slightly softened
  • 2 cups white sugar
  • 3 cups Swan’s Cake Flour, sifted
  • 3 tsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • 1 tsp vanilla extract
  • 5 egg whites 


Preheat the oven to 375 degrees. Grease two 8-inch round cake pans. Cream butter and sugar until light and fluffy. Sift flour with baking powder and salt, and slowly add to creamed mixture alternately with milk. Beat well. Stir in vanilla. In a large glass or metal mixing bowl that has been chilled in freezer for a few minutes, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans. Bake for about 25 minutes. Cool. Cover with white butter icing, and decorate as desired. Makes 15 to 20 servings.

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