Instructions
Preheat the oven to 350 degrees.
Lightly grease and flour three 9" cake pans.
Cream the butter and sugar together in an electric mixer set at moderate speed for or until the mixture is pale, smooth and thick.
Stir in the vanilla extract.
Sift the flour, baking powder and salt together.
Add the dry ingredients gradually to the butter mixture, alternating with the milk.
Beat until smooth.
Beat the egg whites until they are stiff but not dry.
Stir one-third of the beaten whites into the batter.
Fold the remaining whites into the batter.
Pour equal amounts of the batter into the prepared pans.
Bake for or until the layers are lightly golden and a cake tester inserted into the center comes out clean.
Cool the layers in the pans for then invert onto a cake rack to cool completely.
the filling: 8 egg yolks 1-1/4 cups sugar 1 TB.
grated orange rind 1/3 cup bourbon 1/4 tsp.
nutmeg 1/4 tsp.
salt 1-1/4 cup chopped pecans or toasted almonds 1 cup flaked coconut 1 cup raisins 1 cup chopped candied cherries Place the egg yolks, sugar and orange rind in the top part of a double boiler set over barely simmering water.
Stir the ingredients until the sugar has completely dissolved.
Do not let the water boil or let the yolk mixture become hot.
Remove the pan from the heat.
Stir in the remaining ingredients.
Use the mixture to separate the cake layers and as a frosting for the top (Lane Cake is not frosted on the sides.)