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VOGUE PATTERN

CULPEPER. VA.

LANE CAKE

8 egg whites Vi cup sugar 1 cup butter or margarine 1 Ya cups sugar 1 cup milk .

Beat egg whites until foamy. Gradually beat in 12 cup sugar, beating until stiff, but not dry, peaks are formed. Set aside. Cream together butter or margarine and 112 cups sugar until light and fluffy. Add flour alternately with milk, beginning and ending with flour. Beat well after each addition. Fold in beaten egg whites and vanilla extract. Turn into four greased waxed paper-lined 8-inch round pans. Bake in moderate oven (350 deg.) 20 to 25 minutes ir *ntft cafce'INBter inserted!atrtemeriMmes out clean. Cool 10 minutes before removing from pans. Cool completely. Assemble cake, spreading cooled Grape Filling between cake layers. Spread Fluffy Frosting on sides and top of cake. Grape Filling: Melt 1'2 cup butter or margarine in top of double boiler, Stir in lYa cups sugar, 1/2 cup grape juice, 10 slightly beaten egg yolks and Ya cup golden raisins. Cook over hot water until mixture becomes thick, stirring frequently. Remove from heat and cool. Stir in Ya cup chopped pecans. Spread on cake layers. Fluffy Frosting: Combine 1 cup sugar and 1 3 cup water in saucepan. Bring to boil. Cook rapidly until syrup spins a coarse thread (242 deg.). Meanwhile, combine 2 egg whites and 1/4 teaspoon cream of tartar. Beat until stiff, but not dry peaks form. Pour hot syrup slowly into egg whites, beating at high speed. Mix in Ya teaspoon vanilla extract and continue beating until frosting reaches spreading consistency. Makes one 4-layer cake. Total preparation time: 2 hours.

Triplsftt Milling Company

Culpeper, Virginia

3Vi cups sifted Triplett’s enriched

self-rising flour

1 teaspoon vanilla extract

Grape Filling

Fluffy Frosting