Champion White Layer Cake

Cream butter and sugar together until light and fluffy; stir in vanilla. Sift flour with baking powder. Add flour mixture to creamed mixture alternately with the milk, beating well after each addition.

Fold in stiffly beaten egg whites, incorporating evenly. Spoon batter into three greased and floured round cake pans. Bake in preheated 350° oven for 30 to 35 minutes or until cake tests done. Frost with custard frosting (below), if desired.

Custard Frosting

• 2 tablespoons flour
• 3/4 cup milk
• 3/4 cup butter
• 3/4 cup sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla

In a saucepan add a small amount of the milk to flour then stir to make a smooth paste. Add remaining milk. Cook, stirring constantly, over medium heat until mixture boils and thickens. Cool.

Cream butter using medium speed of electric mixer. Gradually add sugar and salt; beat well. Add cooled milk mixture. Beat until light and fluffy; add vanilla.

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