AuthorRetroRuth
From Renalde and shared by Reader Martha K.
Tested Recipe!
[cooked-sharing]
Cream butter and sugar until fluffy. Add egg yolks one at a time, beating thoroughly after each one is added.
Sift dry ingredients together 3 times and add to creamed mixture alternately with milk and vanilla, beating until smooth after each addition.
Fold in stiffly beaten egg whites.
Grease cake mold thoroughly; fill face part of the mold with batter. Cover with the other half of the mold and place in hot oven face down, baking for 45 mins. Bake at 450 degrees for the first 15 mins, finish baking at 350 degrees.
Remove from oven and let cool for 15 mins before loosening to take out.
Ingredients
Directions
Cream butter and sugar until fluffy. Add egg yolks one at a time, beating thoroughly after each one is added.
Sift dry ingredients together 3 times and add to creamed mixture alternately with milk and vanilla, beating until smooth after each addition.
Fold in stiffly beaten egg whites.
Grease cake mold thoroughly; fill face part of the mold with batter. Cover with the other half of the mold and place in hot oven face down, baking for 45 mins. Bake at 450 degrees for the first 15 mins, finish baking at 350 degrees.
Remove from oven and let cool for 15 mins before loosening to take out.
