"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Four Egg Cake Recipe

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This recipe for Four Egg Cake, by , is from The Sample Family Reunion Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mother Byrd
Added: Friday, June 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 2/3 cups cake flour, 2 1/4 tsp double acting baking powder 1/2 tsp salt, 2 cups sugar, 1 cup butter, 4 egg yolks, 1 1/2 tsp vanilla or t tsp vanilla and 1/2 tsp almond extract, 4 egg whites,

Directions:
Directions:
This is the old-time One-Two-Three-Four Cake slightly modernized. Preheat oven to 350 Have all ingredients about 75 or (room temperature). Sift before measureing: 2 2/3 cups cake flour Resift with 2 1/4 tsp double-acting baking powder, and 1/2 tsp salt. Cream until soft: 1 cup butter Add the sugar gradually. Cream these ingredients until very light. Beat in, one at a time: 4 egg yolks Add: 1 1/2 tsp vanilla or 1 tsp vanilla and 1/2 tsp almond extract. Add the flour mixture to the butter mixture in about 3 parts,alternating with thirds of: 1 cup milk. Stir the batter until smooth after each addition. Whip until stiff, but not dry: 4 egg whites Fold them lightly into the batter. Bake in greased 3 9 inch layer pans from 30 to 35 minutes. Spread the layers, when cool frost.

Number Of Servings:
Number Of Servings:
15-20
Preparation Time:
Preparation Time:
30 mins

 

 

 

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