MRS. ANGERMAYER’S CAKE
Pies, Cakes and Desserts
Ingredients
Directions
1 cup sugar
1 cup butter
3 eggs, separated
7 cup milk
3 teaspoons baking powder
4 cups all-purpose flour, sifted
1/2 teaspoon vanilla
(substitute other flavoring for variety)
1 cup raisins or 1/2 cup nuts
Preheat oven to 325°.
Beat 3 egg whites until fluffy. Set aside.
Grease and flour a tube pan. Set aside.
Cream 1 cup butter; add 1 cup sugar and 1/2 teaspoon vanilla. Blend in egg yolks, mixing well. Sift 4 cups flour and 3 teaspoons baking powder together and add alternately with milk; stir until thoroughly blended.
Add raisins or nuts. Gently fold in the beaten egg whites.
Pour into greased pan and bake at 325° for one hour.
Remove from oven and let cool. Remove from pan and sprinkle with powdered sugar or frost with desired frosting.
This recipe was given to me by Mrs. Carl Angermayer.
1 cup butter
3 eggs, separated
7 cup milk
3 teaspoons baking powder
4 cups all-purpose flour, sifted
1/2 teaspoon vanilla
(substitute other flavoring for variety)
1 cup raisins or 1/2 cup nuts
Preheat oven to 325°.
Beat 3 egg whites until fluffy. Set aside.
Grease and flour a tube pan. Set aside.
Cream 1 cup butter; add 1 cup sugar and 1/2 teaspoon vanilla. Blend in egg yolks, mixing well. Sift 4 cups flour and 3 teaspoons baking powder together and add alternately with milk; stir until thoroughly blended.
Add raisins or nuts. Gently fold in the beaten egg whites.
Pour into greased pan and bake at 325° for one hour.
Remove from oven and let cool. Remove from pan and sprinkle with powdered sugar or frost with desired frosting.
This recipe was given to me by Mrs. Carl Angermayer.
Source: PDF page 167
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