Butter Cake with Whipped Cream Icing
by Heny Sison
1 ½ cups butter, softened
2 cups sugar (1 cup for creaming the butter and 1 cup for egg whites)
9 pieces eggs, separated
½ teaspoon cream of tartar
1/3 cup evaporated milk
3 ¼ teaspoons baking powder
½ teaspoon salt
3 ¼ cups cake flour, sifted
1.Preheat oven to 325 degrees F.
2.Grease with shortening and line with greaseproof paper a 10” X 3” round pan.
3.Sift cake flour, baking powder and salt 3 times.
4.Cream butter and 1 cup sugar for 10 minutes at speed 4.
5.Add egg yolks one at a time beating well after each addition at speed 6.
6.At low speed, add dry ingredients alternately with milk.
7.In a separate bowl, beat egg whites, cream of tartar and one cup sugar until stiff but not dry.
8.Fold into the egg yolk mixture.
9.Pour onto the prepared pan.
10.Bake for 55 minutes or until a cake tester comes out clean.
11.Invert on wire rack to cool completely.
Whipped Cream Icing: Whip Pour N’ Whip Pastry Topping at medium speed until doubled in volume.