Lady Baltimore Cake (Egg White Cake)

Cooking Instructions

Cream the butter until very fluffy. Slowly cream in the sugar, and continue creaming until the mixture is like whipped cream. Sift the flour with the dry ingredients. Add a little to the creamed mixture, then add a little milk mixed with the flavorings, and continue alternating, ending with flour. Mix until a smooth batter is achieved. If using an electric mixer, cream the butter and sugar at medium speed, then turn off the mixer and add the dry ingredients. Set at lowest speed and pour the milk and flavorings down along the beaters. Keep the dough scraped down from the sides of the bowl. When the batter is well combined, fold in the beaten egg whites -best done by hand. Turn the batter into three 8 or 9 inch pans that have been greased and the bottom lined with greased letter paper. Bake in a 350F oven for about 25 minutes or until the center of the cake springs back when touched with a fingertip. Let cool for 5 minutes on a rack, then loosen around the edges with a spatula and turn out onto the rack. Allow to cool out of drafts. Spread two layers with Lady Baltimore filling. Frost the top and sides with seven-minute icing.

Wine Pairing(s)

Chateau Hallet Sauternes

Fonseca Vintage Port

Ramos Pinto 'Collector' Reserva Porto

Noval Late Bottled Vintage Porto

Croft Vintage Porto

Niepoort Vintage Port

Smith Woodhouse Late Bottled Vintage Porto

Cockburn Vintage Port

Taylor Fladgate Quinta De Vargellas

Gould Campbell Vintage Porto