James beard’s 4 egg
cake
1 cup butter, at room temperature
2 cups sugar
4 eggs, separated
1 cup milk
2 1/2 tsp. vanilla
2 1/2 tsp. baking powder (Clabber Girl)
2 2/3 cups sifted flour (King Arthur Flour Unbleached All Purpose)
1/2 tsp. salt (Morton Iodized Salt)
preheat oven to 3500. sift together flour, salt
and baking powder. cream butter. gradually add sugar and beat until light and
fluffy. beat in egg yolks one at a time. add dry ingredients alternately with
the milk to the egg mixture. add vanilla. beat egg whites until the are stiff
enough to stand in peaks,(do not over beat). fold whites into batter. pour
batter into 8 x 12 sheet cake pan. bake at 3500 for 40 minutes or
until done.
Butter Cream Icing
Ghirardelli Clasic White Chips 2 cups
Butter Land O Lakes 2 cups
Chocolate Sour cream Icing
Nestle Toll House Semi-Sweet Chocolate Chips
Dash of Salt
Sour Cream
