• 2-1/4 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup margarine or butter softened
  • 1-1/2 cups sugar
  • 4 egg whites
  • 2 teaspoons vanilla
  • 1 cup milk
  • Strawberry Frosting under Fillings & Frostings
  • Fruit Filling under Fillings & Frostings
  1. Preheat oven to 350 degrees F. Line bottom of two 9-inch round cake pans with waxed paper; lightly grease paper. Combine flour, baking powder and salt in medium bowl, set aside.
  2. Beat margarine and sugar in large bowl with electric mixer at medium speed until light and fluffy. Add egg whites, two at a time, beating well after each. Add vanilla, beat until blended. With electric mixer at low speed, add flour mixture alternately with milk, beating well after each addition. Pour batter evenly into prepared pans.
  3. Bake 25 minutes or until toothpick inserted into center comes out clean. Cool layers in pans on wire rack 10 minutes. Loosen edges and invert layers onto rack to cool completely.
  4. Prepare Strawberry Frosting and Fruit Filling. To fill and frost cake, place one layer on cake plate, spread top with Fruit Filling. Place second layer over filling. Frost top and sides with Frosting. Place strawberries on top of cake, if desired. Refrigerate, allow cake to stand at room temperature 15 minutes before serving.
My mother use to make this for me.