1 cup of butter or margarine
1 3/4 cups of sugar
6 egg whites
3 cups of all-purpose flour
4 teaspoons of active dry yeast
3/4 cup of milk (180 ml)
1/2 cup of water
1 teaspoon of vanilla extract
1 cup of butter or margarine
1 3/4 cups of sugar
6 egg whites
3 cups of all-purpose flour
4 teaspoons of active dry yeast
3/4 cup of milk (180 ml)
1/2 cup of water
1 teaspoon of vanilla extract
Beat the butter or margarine
Add the sugar gradually, beating well after each addition
Add the egg whites two at a time, beating well after each addition
Combine the flour and yeast
Combine the milk, water, and vanilla extract
Alternate adding the flour to the butter mixture with the milk mixture, starting and ending with the flour, and beat well after each addition
Beat well after each addition
Bake in two 20 cm diameter pans greased and lightly floured for about 45 minutes or until a toothpick comes out clean
Frost with a lemon or orange cream (see recipe) and serve at room temperature.
