Pond Lily Cake

Ingredients

• 1 cup Butter (Softened)
• 1.5 cups Sugar
• 5 Egg Whites
• 1.5 pints Flour
• 1.5 teaspoonfuls Royal Baking Powder
• 1 cup Milk
• as needed Royal Extract Peach (For flavoring)
• a few drops Royal Extract Rose (For flavoring)
• as needed Freshly Grated Coconut (For filling)
• as needed Pulverized Sugar (For filling)
• as needed Clear Icing (For topping)

Instructions

1. 1Preheat oven to 350°F (175°C). In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg whites until well combined.
2. 2In a separate bowl, whisk together the flour and Royal Baking Powder. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined. Stir in the Royal Extract Peach and Royal Extract Rose.
3. 3Pour the batter into two very deep jelly or sponge tins. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
4. 4Once the cakes are cooled, put them together with freshly grated coconut and pulverized sugar between and on top of the cakes. Ice with Clear Icing.