|1 cup||Butter + 1 tsp. for pans|
|½ teaspoon||Baking soda|
|½ teaspoon||Almond extract|
|½ teaspoon||Lemon extract|
|1 teaspoon||Cream of tartar|
At least 1 hour before starting set out all ingredients to come to room temperature. Butter one 10" pan & one 8" pan. In large bowl cream butter with wooden spoon until fluffy. Use back of spoon, blend in sugar until mixture is no longer grainy. Add soda & extracts to milk & beat into butter-sugar mixture. Place whites on 16" platter, add salt & beat until they are too stiff to slip from platter, about 10 minutes. Heat oven to 350. In small bowl sift together flour & tartar. Sift a second time. Fold flour into butter mixture, a large spoonful at a time, alternate with a spoonful of whites. Continue until ingredients are blended. Divide batter between buttered pans & bake 50 minutes or until cakes begin to pull away from pan edges.
Cool layers in pans 10 minutes before turning them out onto clean cloths to cool further. Meanwhile make Sugar Frosting.
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