White Mountain Cake

Ingredients

• 1 cupful Butter
• 3 cupfuls Granulated Sugar
• 1 pint All-Purpose Flour
• 1 1/2 teaspoonfuls Baking Powder
• 6 whites Egg Whites
• 1 cupful Milk
• 20 drops Almond Extract
• 4 whites Egg Whites
• 1 1/2 pounds Powdered Sugar
• 1/2 teaspoonful White Vinegar or Lemon Juice (Originally acetic acid. Substituted with white vinegar or lemon juice for modern preference.)
• 1/4 oz Rose Extract
• 1 cupful Grated Coconut

Instructions

1. 1In a large bowl, cream together the butter and sugar until light and fluffy. In a separate bowl, whip the egg whites until stiff peaks form. Sift the flour and baking powder together. Gradually add the egg whites and the flour mixture to the butter mixture, alternating with the milk, and almond extract, mixing until just combined. Be careful not to overmix.
2. 2Preheat oven to 425°F (220°C). Pour the batter into jelly roll cake tins. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
3. 3In a bowl, combine the egg whites, powdered sugar, and white vinegar or lemon juice. Beat with a wooden spoon until the icing maintains a thread-like appearance when drizzled from the spoon.
4. 4Once the cake layers have cooled, arrange them in layers with the white icing and grated coconut mixed together in a ratio of two parts icing to one part coconut.