Cake
Ingredients
- 3 ¼ cups sifted cake flour
- 2 teaspoons double-acting baking powder
- 1 – 16 teaspoon salt
- 1 cup butter, at room temperature
- 2 cups sugar
- 2 teaspoons vanilla
- 8 egg whites
- 1 cup milk
In a large mixing bowl, sift together the flour, baking powder and salt.
In a large mixing bowl, cream the butter, sugar and vanilla. Add egg whites, two at a time, beating thoroughly after each addition.
Fold in flour mixture alternately with milk; begin and end with dry ingredients.
Batter should be smooth but look slightly granular.
Turn into 4 ungreased 9-inch round layer-cake pans lined on the bottom with wax paper.
Bake in a 375-degree oven until edges shrink slightly from sides of pans and tops spring back when gently pressed with finger, or cake tester inserted in center comes out clean — about 20 minutes. Place pans on wire racks to cool for about 5 minutes.
Turn out on wire racks; remove wax paper; turn right side up; cool completely.
Put layers together (on a cake plate) with Lane’s Cake Filling, stacking carefully; do not spread filling over top. Cover top and sides with swirls of Boiled White Frosting.
Cover with a tent of foil or a cake cover; or cover tightly in a large deep bowl in tin box. Store in a cool place; if refrigerated, allow to stand at room temperature for half a day before serving because cake texture is best when cake is not served chilled
Filling
- 8 egg yolks
- 1 cup sugar
- ½ cup butter, at room temperature
- 1 cup seedless raisins, finely chopped
- 1 – 3 cup bourbon or brandy
- 1 teaspoon vanilla
In a 2-quart saucepan, beat the egg yolks well; beat in sugar and butter. Cook over moderate heat, stirring constantly until quite thick. Remove from heat; stir in raisins, bourbon and vanilla. Cool slightly; use as directed.
Fluffy White Frosting
Ingredients
- 1 cup white sugar
- 1/3 cup water
- 1/4 teaspoon cream of tartar
- 2 egg whites
- 1 teaspoon vanilla extract
In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Use as directed.