Real Silver Cake

Ingredients

• 1 pound fresh butter
• 1 pound sugar
• 1 pound flour
• 1 teaspoon baking powder
• 1 wineglass whiskey
• 16 large eggs, whites only
• 0.5 cup sweet cream
• flavoring
• pinch salt

Instructions

1. Wash and cream the fresh butter to a froth. Work the sifted sugar into the creamed butter. Sift the flour three times with the baking powder, then work it into the butter and sugar mixture. Add your chosen flavoring—vanilla, lemon, or rose water—followed by the wineglass of whiskey.
2. Beat the egg whites with a pinch of salt until they reach the stiffest possible froth. Fold them gently into the batter. If the mixture looks too thick, add up to half a cup of sweet cream; the amount will depend on the size of your eggs and how dry your flour is.
3. Bake in deep pans, or divide into layers. For marble cake, prepare a gold batter (with a coloring agent) and alternate it with the silver batter in layers while baking. For rose-marble cake, color half of the white batter pink with vegetable color (available from any confectioner) and alternate with uncolored batter.
4. Once baked, ice with pink frosting or plain white frosting dotted with pink—very decorative for birthday parties or afternoon teas.