White layer cake:

1 cup (2 sticks) butter
2 cups sugar
3 cups sifted all-purpose flour
1 tbsp. baking powder
1 cup milk
4 eggs, separated
1 tsp. vanilla

Cream butter, gradually add sugar, beating until light and fluffy. Add the egg yolks beating after each addition. Sift flour and baking powder. Add alternately with milk. Beat 2 egg whites until form soft peaks and fold in batter with vanilla.

Line bottom of three 9-inch pans and grease sides. Bake at 325°F for 30 minutes or until done. Use the other 2 egg whites for Seven Minute Icing.

Seven Minute Icing:

1 7/8 cups sugar
2 egg whites
6 tbsp. water
1 tsp. vanilla

Cook first three ingredients in top of double boiler for 7 minutes, beating real fast full time. Add vanilla and spread on each layer top and sides (put some in bottom of plate).

Makes 1 (3 layer) iced cake.

Note: This cake is better if eaten while warm.