Snowy White Cake 1960

“This is a moist close-texture white layer cake. Originally came from Magic Baking Powder Cookbook.”
2 8 inch layers

Ingredients Nutrition


  1. Grease and flour 2 8 inch round cake pans.
  2. Line bottoms with greased waxed paper.
  3. Preheat oven 375 degrees.
  4. Sift together the flour, baking powder, and salt.
  5. Cream the butter, until fluffy and gradually add the sugar.
  6. Continue beating until light and fluffy.
  7. Combine the milk and vanilla together in a cup.
  8. Beat the egg whites until foamy, then sprinkle the cream of tartar over and continue beating until stiff but not dry peaks form.
  9. Add the flour mixture to the creamed mixture alternately with the milk, combining lightly until combined.
  10. Fold in the stiff egg whites, folding until combined without deflating too much.
  11. Pour into the pans equally, and evenly.
  12. Bake 25 to 30 minutes, until a tester comes away clean.
  13. Place onto wire racks for ten minutes, then turn out onto racks, and peel off paper.

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