Preparation:
Line two 8-inch layer cake pans with waxed paper-grease paper. Start oven 10 min before baking; set to moderate (350 F). Roll crackers into fine crumbs or put through food mill; there should be 1 cup and 2 tbsp. Sift flour, measure, resift 3 times with baking powder and salt. Cream soft butter with wooden spoon until shiny, add sugar gradually and cream thoroughly. Add vanilla, then egg yolks one at a time and beat until smooth and fluffy. Add milk and flour alternately in 2 or 3 portions, beginning and ending with flour and beating well after each. With rotary beater beat egg whites until they form shiny pointed peaks. Now fold cracker crumbs and whites alternately in 2 or 3 portions into the batter until just well blended. Turn batter into prepared pans. Bake about 25 min or until cake tests done. Cool in pans on cake racks 5 min, then turn out on racks, loosen papers and turn cakes right-side up. This delicate cake should be handled carefully. When cool, spread with Lady Baltimore Icing, p 394. 10 servings. |
