3/4 C butter or margarine 2 C Imperial Sugar Extra Fine Granulated Sugar or Dixie Crystals Extra Fine Granulated Sugar 3 C sifted flour 3 tsp baking powder 1/2 C milk 1/2 C water 6 egg whites, beaten until stiff but not dry 1/3 tsp lemon, rose or almond extract
Cream butter or margarine until soft and light. Add sugar gradually and continue creaming for several minutes to incorporate as much air as possible. Mix flour and baking powder and sift three times. Add extract to milk and water. Add flour alternately with liquid to creamed mixture; beat well after each addition. Beat egg whites until stiff but not dry and fold immediately into batter, blending thoroughly but quickly. Avoid beating. Pour batter into 3 greased and floured 9" layer cake pans. Bake in moderately hot oven (350 degrees F) for 30 minutes. Cool 5 minutes and remove from pans onto wire rack.
