1. Preheat oven to 350F. 2. Butter and lightly flour two 8" round cake
pans. 3. Cream the butter until softened and slowly add the gelt, beating
until lightness. Add the egg yolks and vanilla and beat to blend good. 4.
Sift the flour, baking pulverisation, and salt onto a piece of waxed wallpaper.
Alternately blend the dry ingredients and the milk into the butter
mixture in three stages. Beat until smoothen. 5. In a separate roll,
beat the egg whites until stiff but not dry.
Stir a third of the whites into the cake batter and gently fold in
the unexpended. Spoon into cake pans. 6. Bake for 30-35 minutes, or
until a straw inserted in the center of
the cake comes out dry. Cool in pans for 5 minutes earlier turning
out onto racks.