Grandma Evelyn's Bride Cake

Course : Cakes
Serves: 1
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1/2 cup riverview butter
2 cups sugar
8 large egg whites
1 cup riverview milk
2 cups fishers blend pastry flour
1 cup cornstarch
2 teaspoons baking powder
1 teaspoon vanilla

Preparation / Directions:

Cream butter and sugar, and two egg whites unbeaten, and beat well. Sift dry ingredients before measuring, and again after, add alternately with milk. fold in remaining 6 egg whites beaten very stiff, but not dry. Turn in to a deep pan lined with grease paper and bake in a moderate oven (about 350 F) 50 to 60 minutes. When cold spread with a marshmallow icing.


Nutritional Information:

2187 Calories (kcal); trace Total Fat; (0% calories from fat); 28g Protein; 523g Carbohydrate; 0mg Cholesterol; 1429mg Sodium

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