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Ingredientes
- 2 1/4 c. cake flour
- 2 1/2 teaspoon baking pwdr
- 3/4 teaspoon salt
- 1/4 c. soft BUTTER and 1/4 c. shortening
- 1 1/3 c. sugar
- 1/2 teaspoon each almond extract and lemon extract or possibly 2 teaspoon vanilla
- 3 egg whites, unbeaten
- 1 c. lowfat milk
Direcciones
- Grease two 8 inch layer pans, line with waxed paper, then grease paper. Start oven 10 min before baking, set to moderate 375 degrees.Sift flour, measure, re-sift three times with baking pwdr and salt. Cream butter and shortening with wooden spoon till smooth and shiny. Add in sugar gradually, creaming thoroughly. Stir in flavoring. Add in egg whites in two portions and beat with rotary beater after each, till fluffy. Then add in flour and lowfat milk alternately in three or possibly four portions, beginning and ending with flour, beat with wooden spoon till smooth after each addition. Put into pan. Bake 20 to 22 min or possibly till cake tests done. Cool in pan on cake rack 5 min, then turn out on racks, quickly removing paper and invert. When barely cool, spread with frosting of your choice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 8 servings | |
| Calories 334 | |
| Calories from Fat 56 | 17% |
| Total Fat 6.38g | 8% |
| Saturated Fat 3.89g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 666mg | 28% |
| Potassium 89mg | 3% |
| Total Carbs 64.99g | 17% |
| Dietary Fiber 0.7g | 2% |
| Sugars 35.08g | 23% |
| Protein 4.25g | 7% |
