This is the second time I’m posting from this old Igleheart’s cookbook and again I’m struck by how little baking recipes and traditions have changed over the years in comparison with other food. We seem to like cakes and cookies to be as they always have been. Might be because cakes and cookies bring such good memories from our childhood – Ted
2 cups sifted Swans Down Cake Flour
3 teaspoons baking powder
3/4 cup butter or other shortening
3 egg whites. stifﬂy beaten
1 cup sifted sugar
1/2 cup milk
1 teaspoon vanilla
 Sift ﬂour once, measure, add baking powder and sift together three times. Cream shortening thoroughly, then add sugar gradually, and cream together until light and ﬂuffy. Add ﬂour to creamed mixture, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Fold in egg whites.
 Bake in two greased 9-inch layer pans, in moderate oven (375°F.) 25 to 30 minutes; or in greased square pan, 8x8x2 inches, in moderate oven (350° F.), one hour.
 Put a soft chocolate frosting between layers and on top and sides of cake. Press halves of English walnuts into the frosting on top of cake.