This recipe makes a very large cake. For convenience the ingredients may be cut in half.
Cream the butter and sugar until light, add the well beaten yolks, then alternately the milk and the dry ingredients which have been sifted together. Fold in the stiffly beaten egg whites. Hake in an oven preheated to 375 degrees F in a buttered cake pan, or layer pans, for 25-35 minutes.
If you wish the cake may be cut into triangle shaped pieces and frosted on all sides except the bottom with Canadian frosting, the pieces then rolled in almonds which have been blanched and browned lightly in the oven and rolled fine.