1 lengthwise continuous piece of butter
1/2 cup white sugar
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 egg whites
1/2 cup water
1/8 cup dry milk powder
2 teaspoons vanilla extract
1 teaspoon water
3/4 cup butter, softened
1/2 cup white sugar
1/4 cup milk
1 tablespoon white vinegar
Preheat oven to 375 degrees F (190 degrees C). Stir together the butter, sugar and cinnamon until smooth; set aside. Sift together the flour, baking powder, salt and salt, set aside.
In a large bowl, cream together the white sugar and milk until light and fluffy. Stir in the egg whites, one at a time, beating well after each addition. Stir in the dry milk powder and vanilla. Sift flour mixture into the creamed mixture, then stir in the butter, 2 cups of sugar and vinegar. Drop batter by heaping spoonfuls onto the prepared pan, close all but 1 lid, and seal the bottom of the pan completely.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Cool 20 minutes before frosting cakes. Let cool 10 minutes before frosting and serving.