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PEANUT CREAM SILVER CAKE
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Source: Kate Smith
| 3 cups | sifted Swans Down Cake Flour |
| 3 teaspoons | Calumet Baking Powder |
| 1/2 teaspoon | salt |
| 2/3 cup | butter or other shortening |
| 1 3/4 cups | sugar |
| 5 | egg whites, unbeaten |
| 1 cup | milk |
| 1 teaspoon | vanilla |
Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg whites, one at a time, beating very thoroughly after each. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in greased pan, 15x9x2 inches, in a moderate oven (375° F.) 30 minutes, or until done. Spread Peanut Cream Frosting over cake.
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