Recipe by Susan Murray, www.awomancooksinasheville.com on March 13, 2019
- Preheat oven to 350 degrees.
- Lightly grease the bottoms of 3 9” cake tins.
- Whip the egg whites until they hold a peak when the beater is removed. They should be moist, not dry.
- In a separate bowl, cream together the butter and sugar for about 4 minutes until it is light and fluffy.
- Sift the cake flour together with the salt and baking powder. Measure the milk and add the vanilla to it.
- In turns add the flour mixture and the milk to the creamed butter and sugar, mixing well between each addition.
- Put a large spoonful of the egg whites into the cake batter and stir it together to lighten the mixture.
- Add the rest of the egg whites and gently fold them into the batter until just mixed in.
- Divide the batter between the three cake tins and bake at 350 degree for about 20 minutes until the top springs back and a toothpick comes out dry.
- Rest the cakes for ten minutes in the pans and then turn them out onto a cooling rack to dry completely.
- Prepare all of your ingredients.
- Put the egg yolks in a medium saucepan and whisk them together well. Place them over a medium burner and add the butter and sugar.
- Stir constantly until the mixture thickens and reaches a temperature of 165-175 degrees. It should coat the back of a spoon and leave a line when a finger is drawn through it.
- Remove from the heat and stir to cool a bit.
- Slowly pour in the bourbon then add the rest of the ingredients. Cool in the refrigerator for an hour or more.