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Description:
This is a heavenly summer dessert well worth the time. See separate recipes for my Fresh Anise Hyssop Mascarpone Frosting and Fresh Anise Hyssop Infusion (photo included) on this site.

Ingredients:
Cake:

1 3/4 cup all purpose flour (fluffed and made light before measuring)
2 tsp. baking powder
1/4 tsp. salt
8 tbs. (1/2 c) butter, softened
1 1/4 cup sugar
1 tsp. Vanilla
3/4 cup milk
3 egg whites (about 1/2 cup)

Directions:
Preheat oven to 350 degrees. Grease and flour 2, 8-inch round cake pans.

Combine the flour, baking powder, and salt and sift them together into a small bowl. Set aside.
Put the butter and sugar in a mixing bowl, and beat until smooth and well blended.
Stir the vanilla and the milk together and add to the butter-sugar mixture in two stages alternately with the flour mixture, beating until the batter is well blended and smooth after each addition.
In a separate mixing bowl, beat the egg whites until they are stiff but moist. Gently stir one-third of the beaten whites into the batter. Fold in the rest of the beaten egg whites.
Divide between the prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in their pans for 5 minutes, then turn out of the pans onto a rack to cool completely.
Fill and frost with Anise Hyssop Mascarpone frosting. Decorate with leaves, flowers and candied sprinkles.

Recipe Provided By:
Oakland House Cottages by the Side of the Sea
Brooksville, ME

Brooksville Bed and Breakfast Inns