CUP CAKE
These classic cup cakes are a delightful treat, perfect for any occasion. The recipe combines simple ingredients like butter, sugar, and eggs to create a tender and flavorful cake. The addition of sweet milk and the beaten egg whites gives the cakes a light and airy texture. Bake them in loaf or jelly tins for a comforting and satisfying dessert.
Ingredients
- 1 cup Butter
- 2 cups Sugar
- 4 count Egg yolks
- 3 cups Flour
- 2 teaspoons Baking powder
- 1 cup Sweet milk (Originally sweet milk. Substituted with whole milk.)
- 4 count Egg whites
- 1 teaspoon Vanilla extract (or other flavoring) (Quantity estimated (not specified in original recipe))
Instructions
- 1In a large bowl, cream together the butter and sugar until light and fluffy. This should take about 5 minutes.
- 2Add the egg yolks one at a time, mixing well after each addition until fully incorporated.
- 3In a separate bowl, sift together the flour and baking powder. Measure again after sifting.
- 4Add the sifted flour mixture and the sweet milk alternately to the wet ingredients, beginning and ending with the flour. Mix until just combined.
- 5In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter. Add vanilla extract or other flavoring to taste.
- 6Preheat oven to 350°F (175°C). Pour batter into loaf or jelly tins, filling about 2/3 full. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.