1 1/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. butter
1 c. sugar
2 egg yolks, beaten
1/2 c. milk
2 egg whites, beaten
1/4 tsp. vanilla

9x13 INCH PAN:

2 1/2 c. flour
4 tsp. baking powder
1 tsp. salt
1/2 c. butter
2 c. sugar
4 egg yolks, beaten
1 c. milk
4 egg whites, beaten
1/2 tsp. vanilla

Measure sifted flour, add baking powder and salt and sift again. Set aside.

Cream butter until soft, add sugar and cream until light and fluffy. Add egg yolks and beat thoroughly.

Then add dry ingredients alternately with milk, beating after each addition. Fold in stiffly beaten egg whites. Mix in vanilla.

Pour batter into well greased and floured pan. Bake at 350 degrees for 20 minutes until lightly brown and just firm in center. Remove cake gently from oven. Quickly sprinkle crumb topping over cake and return to oven. Bake 25 minutes longer until done.

CRUMB TOPPING: SINGLE:

1/2 c. flour
1/2 c. sugar
1 1/2 tsp. cinnamon
1/4 tsp. salt
1/2 c. brown sugar

DOUBLE:

1 c. flour
1 c. sugar
3 tsp. cinnamon
1/2 tsp. salt
1 c. brown sugar

Cut in: 1/2 c. butter (double)

With blender or mixer until mixture forms crumb-like texture. Sprinkle over cake.