Wild Rose Cake

Ingredients

• 1 cup Butter (Originally butter.)
• 1 1/2 cups Sugar
• 5 whites Egg whites
• 1 1/2 pints Flour
• 1 1/2 teaspoonfuls Baking powder (Originally Royal Baking Powder.)
• 1 cup Milk
• as needed Royal Rose extract
• as needed Strawberry extract
• as needed Pink icing
• as needed Finely pulverized pink sugar (Used as a substitute for white sugar.)
• as needed Granulated white sugar

Instructions

1. 1Cream together 1 cup of butter and 1 1/2 cups of sugar. In a separate bowl, whisk the whites of 5 eggs until frothy. Gradually add the egg whites to the butter and sugar mixture. Sift together 1 1/2 pints of flour and 1 1/2 teaspoonfuls of Royal Baking Powder. Add the dry ingredients to the wet ingredients, alternating with 1 cup of milk, beginning and ending with the dry ingredients. Flavor the batter with Royal Rose and Strawberry extracts to taste.
2. 2Preheat oven to 350°F (175°C). Pour the batter into two 2-inch deep jelly tins. Bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
3. 3Once the cakes have cooled, sandwich them with pink icing. Apply pink icing to the top of the cake. Substitute finely pulverized pink sugar for white sugar. Sift very lightly over the top granulated white sugar.