Cream Cake No. 2

Ingredients

• 3/4 cupful Butter
• 2 cups Sugar
• 1 1/2 pints Flour
• 5 Eggs
• 1 teaspoonful Royal Baking Powder
• 1 cupful Milk

Instructions

1. 1In a large bowl, cream together the butter and sugar until light and fluffy. This may take about 5 minutes.
2. 2Add the eggs, two at a time, beating for 5 minutes after each addition until fully incorporated.
3. 3In a separate bowl, sift together the flour and baking powder.
4. 4Gradually add the dry ingredients and the milk to the butter mixture, mixing until just combined. Do not overmix.
5. 5Preheat oven to 350°F (175°C). Grease and flour jelly cake tins. Pour the batter into the prepared tins and bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
6. 6Once the cake layers are cold, spread pastry cream between each layer and ice the top with clear icing.