Vienna Cake 2
- 1 cup butter
- 2 cups sugar
- 6-8 eggs separated (I would take this as 6 Jumbo, 7 large, 8 medium)
- 4 cups white flour
- 2 tblsp baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla essence
- 1 teaspoon almond essence
- 1 med-sized jar each jelly/jam: guava, gooseberry, guavaberry, pineapple, green gage jam
Preheat oven to 350 F
Grease generously and flour (3) 9-inch layer cake pans.
Cream butter and sugar. Separate eggs and beat yolks slightly, saving whites for icing. Add yolks to butter and sugar, stir well. Sift flour, baking powder and salt. **SIFTING IS IMPORTANT**
Add to mixture alternately with milk and beat well. Add essence and blend in. Pour into cake pans and bake in preheated oven at 350 for about 45 minutes or until well done. Cool well on racks, preferably overnight, before slicing.
Cut the layers horizontally into slices as thin as possible, saving the top layer of one for the top of the finished cake.
Spread jam lightly over the layers and build the cake, alternating the flavors. If jams are extra thick, thin it with a tiny amount of wine or rum. When cake is built, wipe off any excess jam from the sides and ice top and sides with boiled icing.