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Cream
butter and sugar together until
very light and fluffy. Add
ice water and sifted flour
alternately, beating hard after
each addition. Beat hard
for three minutes. Add
lemon and vanilla extracts.
Beat egg whites until stiff,
adding pinch of salt and cream
of tartar while beating.
Pour beaten egg whites on cake
batter, add baking powder, and
fold in carefully. Bake in
three layers in generously
buttered pans for 25 minutes at
375 F., or until done.
Cool, and put together with your
favorite filling and icing. (If
eggs are small, use eight.) |
