Oxmoor House JANUARY 1983
Grease and flour three 9 - inch round cake pans; set aside.
Cream butter; gradually add sugar, beating well. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla.
Mix together one - third of batter, egg yolks, and food coloring; beat well, and set aside.
Beat egg whites (at room temperature) until stiff peaks form; gently fold into remaining two-thirds batter.
Pour yellow batter into 1 prepared cake pan. Pour white batter in to remaining cake pans. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pan, and let cake cool completely.
Spread Cream Filling between layers, placing yellow layer in the center; spread top and sides with Cooked Cream Frosting.
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