Pond Lily Cake

Name: Pond Lily Cake
Ingredients: 1 cup Butter; 1 1/2 cups Granulated Sugar; 5 eggs Egg Whites; 1 1/2 pints All-Purpose Flour; 1 1/2 teaspoonfuls Baking Powder; 1 cup Milk; as needed Peach Extract; as needed Rose Extract; as needed Freshly Grated Coconut; as needed Powdered Sugar; as needed Clear Icing

A classic cake recipe from the Royal Baker Pastry Cook, modernized for the contemporary baker.

Ingredients

1 cup Butter
1 1/2 cups Granulated Sugar
5 eggs Egg Whites
1 1/2 pints All-Purpose Flour
1 1/2 teaspoonfuls Baking Powder
1 cup Milk
as needed Peach Extract
as needed Rose Extract
as needed Freshly Grated Coconut
as needed Powdered Sugar
as needed Clear Icing

Instructions

1In a large bowl, cream together the butter and sugar until light and fluffy. Gradually beat in the egg whites until well combined. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Stir in the peach extract and a few drops of rose extract to taste.
2Preheat oven to 350°F (175°C). Grease and flour two deep jelly roll or sponge cake tins. Divide the batter evenly between the prepared tins. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
3Once the cakes are cooled, place one cake on a serving plate. Spread freshly grated coconut and pulverized sugar over the top. Carefully place the second cake on top. Ice the top of the cake with clear icing.