This is the recipe that we use in Puerto Rico to make wedding cakes.
4 cups of self raising flour ( Gold Medal)
4 1/2 margarine for baking ( Imperial) Blue and yellow box
2 cups of sugar
12 eggs ( separate the yolks from the whites)
2 tsp of good vainilla, or cream bouquet, or almond.
2 cups of water
1 cup of sugar
2 tablespoons of vanilla and brandy
Add the cold margarine in the mixer with the 2 cups of sugar, beat a high speed exactly for 12 minutes.
In the mean time sift the flour twice, separate the eggs and beat the egg whites until have a consistency of snow.
After 12 min the margrire showl be very creamy and the sugar almos disolve.
Add the eggs one by one. Beat slowly.
Add the flavor and the flour one cup at the time, at this time slow down the speed. Add the egg whites and incorporate slowly using a wire wisk.
Pour into a 11×3 round mold and cook at 325 for 1 hour. check often to make sure is cooking ok.