Life Member Brenda Brooks has made this cake so often, she knows the recipe by heart. She sometimes substitutes chocolate frosting and chocolate curls or fills the center with fresh berries and frosts the sides with whipped cream. “This cake is made with cake flour and egg whites, which makes it light as a feather!”
3 cups cake flour
2 1/2 teaspoons baking powder
3/4 cup unsalted butter, softened
1 1/2 cups sugar
1 cup whole milk
2 tablespoons rum
4 egg whites, room temperature
1 cup unsalted butter, softened
1/2 cup heavy whipping cream
1 tablespoon rum
7 1/2 to 8 cups powdered sugar
1. Heat oven to 350ºF. Spray 2 (9x2-inch) round baking pans with cooking spray; line bottom with parchment paper. Spray paper; dust with flour, tapping out excess. Whisk flour and baking powder in medium bowl.
2. Beat 3/4 cup butter and sugar in large bowl at medium speed 3 minutes or until light and fluffy. At low speed, beat in flour mixture in 3 parts alternately with milk, beginning and ending with flour mixture. Beat in 2 tablespoons rum. Beat egg whites in clean large bowl at medium-high speed until stiff but not dry peaks form; fold into batter. Divide between pans.
3. Bake 30 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Invert onto wire rack. Remove parchment paper; turn top-side up. Cool completely.
4. Beat 1 cup butter in large bowl at medium speed until creamy. At low speed, slowly beat in cream and 1 tablespoon rum. Beat in 7 1/2 cups powdered sugar, adding additional powdered sugar to desired frosting consistency.
5. Place one cake layer on platter; spread with generous 1 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides, swirling to decorate. Store in refrigerator; serve at room temperature.
PER SERVING: 605 calories, 23.5 g total fat (15 g saturated fat), 4 g protein, 96 g carbohydrate, 65 mg cholesterol, 105 mg sodium, .5 g fiber