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Ingredients
- 3/4 c. butter or margarine, softened
- 2 c. self-rising flour
- 3 eggs, separated
- 1 c. sugar
- 1/2 c. milk
- 1/2 tsp. salt
- 1 c. jam or jelly (I use strawberry, but any kind is good; just not with seeds like blackberry jam)
Method
- Cream butter; add sugar. Add jam and egg yolks, stirring well. Alternate adding part of flour and milk, stirring after each addition until all is added. Beat egg whites until fluffy, then fold them into the cake batter. Cook in 3 (8-inch) cake pans at 325° about 25 minutes, until toothpick in center comes out clean. Cool completely before icing.
