Cakes Recipes

3 ¼ c cakeflour
¾ c evaporated milk
4 ¼ t baking powder
½ t vanilla
1 ¼ c sugar
Beat
1 c butter
4 pcs. egg white
¼ t cream of tartar
½ c sugar

Sifted flour, measure dry and liquid ings. Cream the butter, add sugar gradually continue beating until the mixture is light and fluffy. Frequently separate the side of the bowl. Drop eggyolk into the mixture one at a time. Beat well. Beat eggwhites and cream of tartar in large bowl until foamy. Add the sugar gradually and continue beating until a still. Cut and fold in meringue into the batter mixture evenly. Pour into prepared line pan and bake for 40-45 mins.

Note:

½ c butter
1(8 oz) can crushed pineapple
½ c sugar
1 t vanilla
2 ½ c cake flour
2 t baking powder
½ t salt
½ c water
3 pcs. egg whites

Thoroughly cream shortening and gradually add sugar. Add pineapple and vanilla. Add sifted day ings. Alternately with water. Fold in stiffy beaten egg whites. Fill greased muffine pan 2/3 full of batter. Bake at 375o F for 25 mins.

Note:

1 c butter
¼ c water
4 pcs. eggs
1 t vanilla paper
¾ c sugar
2 can condensed milk
1 ½ bar grated cheese
3 ½ c SPF cups

Cream the butter/margarine and add sugar. Add eggs one at a time and beat until fluffy. Add flour alternately with condensed milk and water, then add vanilla and ¼ c grated cheese. Pour mixture into paper line pan top with remaining cheese and bake in pre-heated oven at 375o F for 50 mins.

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