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White Cake

1/2 cup butter, room temperature
1/2 tsp salt
2 cups granulated sugar
2 tablespoons hot water

4 large egg whites
1 tsp baking powder

3 cups cake flour, sifted 7 times

1 cup water
1 tablespoon milk
1 tsp vanilla extract

Preheat oven to 350 degrees.

Grease and flour 2 round 9-inch cake pans or 1 rectangular 8 x 13"
pan. Line the rectangular pan with waxed paper.

Beat egg whites until foamy. Gradually beat in baking powder, and
continue beating until stiff.

Cream butter, salt and sugar. Add hot water. Beat until fluffy.
Set aside.

Sift flour 7 times after it has been measured.

Combine cold water, milk and vanilla. Add flour to creamed mixture
alternately with water-milk mixture; start and end with flour.
Blend well after each addition; beat hard for 2 minutes after the
last addition.

Pour into prepared pan(s). Bake 30-35 minutes, or until cake tests
done.

Cool cake in pans 10 minutes before turning out onto cooling racks.
Cool completely before frosting.

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