White Mountain Cake

Ingredients

• 1 cup Butter
• 3 cups Sugar
• 1 pint Flour
• 1.5 teaspoons Royal Baking Powder
• 6 large Egg Whites
• 1 cup Milk
• 20 drops Royal Extract Bitter Almonds
• 4 large Egg Whites (for icing)
• 1.5 pounds White Sugar Dust (powdered sugar)
• 0.5 teaspoon Acetic Acid (or lemon juice) (or juice of half a lemon)
• 0.25 oz Royal Extract Rose
• 1 cup Grated Coconut

Instructions

1. 1In a large bowl, rub together 1 cup of butter and 3 cups of sugar until light and white cream.
2. 2Add the whites of 6 eggs, whipped to dry froth, to the creamed mixture.
3. 3Sift together 1 pint of flour and 1 1/2 teaspoons of Royal Baking Powder. Add the flour mixture, 1 cup of milk, and 20 drops of Royal Extract Bitter Almonds to the batter. Mix together thoroughly, but carefully.
4. 4Preheat oven to 425°F (220°C). Pour batter into jelly cake tins and bake in a quick oven for 15 minutes, or until a toothpick inserted into the center comes out clean.
5. 5In a bowl, place the whites of 4 eggs, 1 1/2 pounds of white sugar dust, 1/2 teaspoon of acetic acid (or the juice of half a lemon), and 1/4 oz. of Royal Extract Rose. Beat with a wooden spoon until, letting some run from the spoon, it maintains the thread-like appearance for several minutes.
6. 6Arrange the cake layers with White Icing and grated coconut mixed in the proportion of two cupfuls of icing to one of coconut.