The following is my great-grandmother's white cake batter recipe. It's 100 years old, more than tried and tested, and perhaps the only white cake batter recipe you'll ever need! It's exceptionally good for the ubiquitous Southern coconut cake. My cousin Becky remembers her favorite childhood version layered with fresh bananas and topped with chocolate frosting. Here is a blank slate to work with. Go make something your kids and grandkids and great-nieces and nephews will want to write about in 70 years!
1 cup vegetable oil
2 cups sugar
2 cups flour, sifted three times
1 cup whole milk
1 teaspoon flavoring (this meant vanilla in her days)
2 tsp baking powder
a pinch or two of salt
Blend oil, sugar and milk. Add eggs then flour. Bake at 350 degrees for about 30 minutes.
1 cup sugar
1 egg white
Boil sugar til it spins thread, then add to beaten egg white. Beat until cool!