18 medium cup cakes.
1/2 cup Swift'ning 2 cups sifted cake flour.
1 1/4 cups sugar 2 teaspoons double acting baking powder.
1/2 teaspoon salt 3/4 cup milk.
1 teaspoon vanilla 1/2 cup egg whites (about 4 egg whites)
Cream Swift'ning. Add sugar, salt, and vanilla. Cream until fluffy. Sift together flour and baking powder. Add alternately with milk, adding flour first and last. Mix until thoroughly blended. Beat egg whites until stiff but not dry. Fold into cake batter, blending lightly and thoroughly. Rub muffin pans (2 inches in diameter and 1 1/4-inches deep) with Swift'ning. Fill two-thirds full with batter. Bake.
About 20 minutes.
Select any frosting.