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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Found this on mediatinker, and it's a great and versitile. The suggested toppings are Kristen’s favorite: Between the layers, spread your favorite “all fruit” jam. Sprinkle top with powdered sugar. Elegant: Roll out marzipan or almond paste for between the layers. Coat with chocolate glaze and top with whole almonds. Fresh: Arrange sliced strawberries and whipped cream between the layers; top with piped whipped cream and whole strawberries—eat immediately. Dainty: Spread lemon-flavored buttercream between the layers. Ice with rose-flavored buttercream and top with fresh or candied flowers. Zou’s choice: Spread the layers with buttercream icing and peanut butter. Ice the top and sides with chocolate buttercream and decorate with peanut brittle. It's great for 'fresh' topping to stir some rosewater into the whipped cream. Ingredients:
1 cup butter |
2 cups sugar |
3 cups flour |
4 egg yolks, beaten |
4 egg whites |
2 teaspoons baking powder |
1 cup milk |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350F/175c.
2. Grease and flour three 9 inch round cake pans.
3. Cream the butter and 1 cup of the sugar in a large bowl, then add beaten egg yolks.
4. Sift dry ingredients and add to butter mixture alternating with milk.
5. Beat egg whites until soft peaks form, then add 1 cup sugar.
6. Fold into cake batter.
7. Pour into pans.
8. Bake for 25 minutes, or until a knife inserted comes out clean.
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