Directions:
- Cream butter; gradually add sugar, beating well.
- Combine flour, cornstarch, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in the vanilla.
- Beat egg whites (at room temperature) until stiff peaks form; fold into batter.
- Spoon batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely.
- Spread peach jam between layers; spread op and sides with Butter Cream Frosting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5239.67 Kcal (21937 kJ) | ||
| Calories from fat | 1688.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 187.62g | 289% | |
|---|---|---|---|
| Cholesterol | 492.95mg | 164% | |
| Sodium | 2001.08mg | 83% | |
| Potassium | 3017.87mg | 64% | |
| Total Carbs | 793.78g | 265% | |
| Sugars | 252.5g | 1010% | |
| Dietary Fiber | 18.97g | 76% | |
| Protein | 93.05g | 186% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 5mg | 28% | |
| Calcium | 1092.3mg | 109% | |
| Amount Per 100 g | |||
| Calories | 294.69 Kcal (1234 kJ) | ||
| Calories from fat | 94.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.55g | 289% | |
|---|---|---|---|
| Cholesterol | 27.72mg | 164% | |
| Sodium | 112.55mg | 83% | |
| Potassium | 169.73mg | 64% | |
| Total Carbs | 44.64g | 265% | |
| Sugars | 14.2g | 1010% | |
| Dietary Fiber | 1.07g | 76% | |
| Protein | 5.23g | 186% | |
| Vitamin A | 0.1mg | 76% | |
| Iron | 0.3mg | 28% | |
| Calcium | 61.4mg | 109% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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