Yield: 12 -16
| Measure | Ingredient |
|---|---|
| 2½ cup | Flour |
| 2 cups | Sugar |
| 1 teaspoon | Baking powder |
| ½ teaspoon | Baking soda |
| 1⅓ cup | Buttermilk or sour milk; (I used GIL - Israeli variety of sour milk - 11/2 container) |
| ½ cup | Shortening; margarine or, (heaven forbid but that's what I used) butter |
| 1 teaspoon | Vanilla |
| 4 \N | Egg whites |
</x-rich><x-rich>Source : Better Homes and Gardens Preperation (1 minute):
Mixer the whole thing in the order of the list.
Bake for about 30 mins at medium.
Note : the cake can be frosted in the usual way. Also, it can be cut up, and used as a basis for Petit Fours.
Posted to JEWISH-FOOD digest by "øòéä èøàáODh" <<tarab@...> on May 11, 1998