En español | This 19th-century classic cake, adapted from Susan G. Purdy's A Piece of Cake (Collier Books 1989), can provide a foundation for many variations. It is easy to remember — 1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs — and simple and good. Some of Purdy's recommended variations are basic yellow, coconut, orange, lemon, almond and spice topped with your favorite icing. For the lightest texture, Purdy recommends following the recipe as written, separating the eggs and beating the whites stiff. A simpler method, resulting in a slightly more compact texture, is to beat in whole eggs in place of the yolks, omitting the beaten whites. The cake can be made in advance, wrapped airtight and frozen. Thaw before frosting. … Back to Article
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