Wild Rose Cake

Ingredients

• 1 cup Butter
• 1.5 cups Sugar
• 5 Egg whites
• 1.5 pints Flour
• 1.5 teaspoonfuls Royal Baking Powder
• 1 cup Milk
• Royal Extract Rose (a few drops)
• Royal Extract Strawberry (to taste)
• Finely pulverized pink sugar (for icing)
• Granulated white sugar (for dusting)

Instructions

1. 1Cream together 1 cup of butter and 1 1/2 cups of sugar until light and fluffy.
2. 2Beat in the whites of 5 eggs until well combined.
3. 3In a separate bowl, sift together 1 1/2 pints of flour and 1 1/2 teaspoonfuls of Royal Baking Powder. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of milk, until just combined. Stir in a few drops of Royal Extract Rose and Royal Extract Strawberry to taste.
4. 4Preheat oven to 350°F (175°C). Grease and flour two 2-inch deep jelly tins. Pour batter into the prepared tins and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
5. 5Prepare pink icing by substituting finely pulverized pink sugar for white sugar in your preferred icing recipe.
6. 6Once the cakes have cooled, sandwich them together with pink icing. Spread pink icing on top of the cake. Sift granulated white sugar very lightly over the top.