A recipe from Mae, Anne’s first Mother-in Law:
(Serves 12)
2 cups sugar
2 Tbsp. butter, at room temperature (1/4 stick)
2 egg yolks, at room temperature
2 cups flour
2 tsp. baking powder
1 cup milk
1 tsp. vanilla
2 egg whites, at room temperature
Grease and flour two 9“-round pans. Preheat the oven to 375 degrees.
Cream sugar and butter until light and lemon-colored. Beat in the egg yolks. Mix flour and baking powder. Beat the egg whites until stiff, but not dry. Add the dry ingredients to the creamed mixture alternately with milk. Add vanilla. Fold in the egg whites. Pour into two greased and floured pans. Sprinkle with sugar and cinnamon. Dot with butter. Bake for 20 to 25 minutes.
Note: When a recipe calls for beaten egg whites, beat them first and set aside. This keeps you from having to wash and dry your mixer during preparation of the batter. Just don’t let the beaten egg whites sit too long.
